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Cajun Shrimp Stew

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In addition to brewing beer and playing the Cajun accordion, Karlos Knott, brewmaster of Louisiana’s Bayou Teche Biere, is a whiz in the Creole kitchen. “You gotta try shrimp stew, a regular dish on Fridays—and not only during Lent—in Cajun Louisiana.” His version’s hopped up with the brewery’s grassy LA-31 Bière Pâle; Yankees should sub in their favorite verdant pale ale.

Makes: 4

  • ¼ cup vegetable oil
  • ¼ cup flour
  • 1 yellow onion, diced
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1½ cup water
  • 1½ teaspoons seafood base
  • ½ cup LA-31 Bière Pâle
  • ¼ teaspoon salt
  • 18 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 pound shrimp, peeled and deveined
  • ¼ cup sliced green onions
  • 4 cups cooked white rice


• In a cast-iron skillet over medium heat, combine the oil and flour. Let cook, stirring constantly, until the roux turns the color of peanut butter, about 15 minutes. Add the onion, celery and bell pepper and cook, stirring, until the vegetables are tender, about 10 minutes. Add the garlic and let cook 1 minute more.

• Add the water, seafood base, beer, salt, black pepper and cayenne pepper; let simmer until the mixture is just thickened to a stewlike consistency, about 15 to 20 minutes.

• Add the shrimp and cook about 5 minutes. Stir in the chopped green onions.

• To plate, scoop a serving of rice onto each plate, and spoon the stew over the rice. Garnish with chopped flat-leaf parsley, if desired.



Choose a American Pale Ale for this recipe

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