This is a classic dish with a good cajun gravy! Give it a try! Check out my Amazon influencer page to find the cookware I use: amazon.com/shop/TheCajunNinja Music by Horace Trahan
SHRIMP STEW 2 (lbs) Fresh Raw Shrimp (With Shells optional) 6 Cups of Water 2 Onions 1 Green Bell Pepper 2 sticks of celery 1 Bunch of Green Onions 4 Cloves of Garlic 1 Bay Leaf 1 Handful of Fresh Parsley 1 Tablespoon of Cajun or Creole Seasoning 2 Teaspoons of Salt 1 Teaspoon of Garlic Powder 1 Teaspoon of Black Pepper 2/3 Cup of Oil 1 Cup All Purpose flour Rice Boiled Eggs (optional) Prep the raw shrimp by peeling and deveining them. Save the excess shells. Season the shrimp evenly with 1/2 Tablespoon of cajun seasoning, cover, and move to the fridge. Heat a large pot on a Med/Low heat. Also heat up the 6 cups of water on a Med/Low heat. Cut the ends of the Onion, Celery, Green Onion, and add to the pot of water. Add the shrimp shells and bay leaf to the pot of water. If you do not have any shrimp shells, you can move a head with just the vegetables. Add 1/2 tablespoon of Cajun seasoning, 1 Teaspoon of Salt, 1 Teaspoon of Garlic Powder, and 1 Teaspoon of Black Pepper to the pot. Raise the heat to bring to a boil. Once the pot has reached a boil, cover, lower to simmer, and cook for at least 1 hour. Chop the onion, bell pepper, celery, garlic, and move to the fridge. Add the 2/3 cup of oil and 1 cup of flour to your large pot and stir immediately. Maintain a slow stir for and hour or more, until you reach a chocolate color roux. After the stock has been simmering for an hour, strain into a sifter over a large bowl. Be sure to not let your roux sit too long unattended. Cover the stock with some foil and let sit until needed. Once the roux has reached a chocolate color, add the chopped vegetables to the roux and sauté for roughly 10-15 minuets. Be cautious of the heat. Lower if necessary. After 10-15 minuets, you’re going to add 5 cups of the stock to the roux/vegetables. Add a small amount of at first, blend into a creamy mixture, then add the rest. Add 1 Teaspoon of Salt. Set the pot to a low heat, chop the parsley, then add to the pot. Bring to a slight boil, cover, and let cook for two hours, stirring every 15 minuets. After about an hour, feel free to get started on cooking some rice. (Also boil eggs if you like them in there.) When there is about 20 minutes left on the 2 hour simmer, add the boiled eggs. If you find it’s too thick, you can add a little water, or stock if you have some. If it’s too thin, leave the cover off and water will evaporate. When the two hours is up, add the 2 lbs of raw shrimp. Raise the fire to a slight boil, cover, then lower to simmer. Cook for 15 minuets. Enjoy!
I’m trying this tonight! I watch a lot of your recipes and love them. I’m originally from California but I currently live in Louisiana. So I love to try southern meals. Especially because my fiancé and children..
OMG..... yummy.... I don't think I have had shrimp stew since my Dad passed away. That's been nearly 25 years ago now. We always ate our Shrimp Stew over mashed potatoes instead of rice (of course, we had rice almost every other night). and my Dad always made Lima Beans in a roux and that's what we had for our side dish. I have some shrimp in the freezer, I think I know what I'll be making very soon! Thanks for the reminder of how fantastic of a dish this is!
I’m from Lafayette, LA. I love watching your videos. My mom died when I was in my early twenties. Before I truly got some recipes passed down from her. I feel like watching your videos reminds me of her cooking! Keep doing what you’re doing! ❤️
Awesome! When I was a little girl, Creole family across the street had 4 generations living in the household. The great grandmother cooked seafood stews with whole boiled eggs in the sause. She also cooked an oyster stew with whole boiled eggs. This is very African.
Look delicious 🤤 I gotta make me some of that soon, it’s been years since I’ve had a shrimp stew, that’s a great idea to use the pealings for a stock 👍🏼
For you out of town people, and you want a faster way there are good premade roux products, but it’s cheaper to do it yourself, but some people like to save time, and that goes the same for the stock. That said us Cajuns like to make our own, but some Cajun moms will buy that store roux/stock when she short for time 😂.
KAAAAWWW neg ...dat shoooo doos be look good good yah !!!!....Nah, you see me, when I go ova to da Rouse place to make da groceries, I pick out dem skrimps without dey heads on, me, because I'm cheap cheap, yah....but lawd, lawd, lawd, dem dere skrimps heads shoooo make dem stocks taste real real good yah ! An me, I neva put d onion top feets n d broth no, bekuz you see, I plant dat me, and den dey always keep growing back all d time after I cut dem down... Dattawy, inna few days (an nights too sometimes) I gots plenty, plenty mo to cut down for FREE, to stick in my gumbo an all. Because like I said b foe, I'mma real cheap tightwad, me, an I don't like making dat Donnie Rouse cat mo rich den he already is no. All dat cat does with all dems extra mo moneys is go around an fly his fancy schmancy, shiney an LOUD new whirly bird all ova d place to go see all his udder Rouse places dat he gots everywhere you look from here to kingdom come an BACK !
I just made this, I added some veggies zucchini fresh corn. More bell pepper and carrots I’ll let you know how it is I can’t wait to try it! Here we go…..
Somehow you read my mind and knew i wanted to make some shrimp stew tonight as well!!! I admire that great minds think alike or in this case cook alike because my recipe is dang near the same as yours only difference is yours is simmered a lot longer than mine. I love also how you took the ends of the vegetables to add to the stock making it super rich! Gonna be trying that myself that in a bit!!! Hope you don't stop with all your awesome content partna! C'est bon!
I’ve been waiting on this video for a while. Don’t know why you haven’t done it sooner. I moved to New York from New Iberia. And all I can find is frozen shrimp. I miss being able to drive to delcombre and buy it fresh by the pound.
Leana Blaze hi Leana, I'm from Abbeville but live in North Jersey. You can probably find fresh shrimp and blue crabs in China Town or even Flushing, depending where in NY you live.
Try adding “raw” eggs to the gravy after you stir in the shrimp! Yep I like to have my gravy at a slow boil, crack my eggs dropping them into the gravy and let them cook, Don’t Stir Them In!! They will be done when the shrimp is done. Eggs soak up the gravy flavor, oh So Good!
I say do whatever it is that YOUR taste buds would like...any recipe , as good as it may be on it's own, can always benefit from your personal tweeks and likes
Slow cooking your roue is therapeutic. Anyone that would fast cook a roue would also buy it from a jar & I just don't need that kind of negativity in my life.
One thing I don't get ... what is the point of cooking for two hours before the eggs and shrimp go in? The shrimp shells were cooked long in the stock; the onion, bell peppers, celery, green onions and garlic got cooked quite a bit when added to the roux; the lid was on so you're not cooking moisture out; and there's no meat in there that needed time to be cooked tender ... seems like that's two hours to cook up diced veggies and a bay leaf. what am i missing?
I just finished the part of adding the veggies, and omg its coming out so good! Can't wait to eat! Thank u for taking your time to show us the true Cajun way of cooking this meal.
Looks yummy! Been adding eggs to my seafood gumbos and shrimp stews for years. I actually crack the eggs raw in stew and let them soak up yummy flavor as they harden. Just don't stir for :15 minutes if you try this.
My family was born and raised in New Orleans my mother has made shrimp stew all my life life but when I made this one it is my go to recipe I this is good
Why I thought you was an old school black man cooking until I saw you lol but boy does that look good definitely going to be trying this out soon great job ❤
The Cajun Ninja yeah man. I hear it’s not the best idea to mix land animals with ocean animals. But store bought seafood stock is more fish based... not sure what would work best
Origin Music so just do the stock like I did with only the vegetables. Adding the raw shrimp at the end will still make their own broth when they cook in the stew. So that fresh vegetables broth will still work. 👊🏻
Ninja man, at 82 I don't want to stand by the stove for 3 hours. I left the fires higher and did almost what you did except I swapped the eggs for small chopped potatoes. I boiled shrimp shells before with a bit of salt etc., but I really wanted to do them with everything but the Brillo soap pads that were in the kitchen like you did here. I also put some Louisiana Hot Sauce and about a 1/16 of an inch deep of the cap of Zatarin's Crab Boil. I did the ROUX dark but faster and stirred the heck out of it. Where are you, Ninja Man? I was born and raised in Algiers of Orleans Parish but I've been in Western Colorado since October 1976. Out here in the desert, I can't get Ponchatrain or Gulf Shrimp so I have to use the Taiwan style. Thanks for the video I'm sure it's harder than you make it look. Contractors used to say the same about me laying bricks. One contractor would call another person on the job site and say look at that. He's an artist, not a bricklayer. Haha!
Looks so delicious!!!!!! Thanks so much for using blk pepper. I grew up watching Justin Wilson on Mississippi public broadcasting. He didn't use blk pepper in his recipes, claimed it was made from trees. Guess I love eating trees, ha. NEVER throw out ur protein (beef, chicken, pork, shrimp) trimmings/shells, or vegetable ends/peelings. They make wonderful stock! Just freeze protein until needed, the veggies can sit in the fridge for a week until u decide to make stock. Add water, protein, seasonings, veggies an simmer for a couple hrs. So super easy, no need to buy stock ever again.
I can't buy Shrimp with the heads out here in the desert of Colorado, but if I could, I think I would surely use the heads in making my Shrimp Broth, Ninja!
Continue your best, we will watch! Boo-ya! And I am just sort of like you. But not as tall and I don’t have and island.. and my kids are almost grown, but I am just like u! For the most part! Keep it up!
I did everything u said watched the video. However, my stew came out watery very thin after I added the shrimp! What did I do wrong??? Please help. Did I leave the top on too long?
Michael Harris Gumbo is supposed to be more of a soup like dish. The stock will stand out a lot more with the gumbo whereas the roux will stand out more with a stew. A stew is a lot thicker.
That stew gravy looks good! Instead of eggs, my mom put potatoes in her shrimp stew. For some reason her shrimp stew was a lighter color and always a light orange. It wasn't red like Shrimp creole. I am guessing maybe she put in a small can of tomatoe sauce and did a light roux?
I like to add a lil bit of crab boil like a quarter of a teaspoon gives it a little bit more flavor but that is man I have these down packed I’m from Morgan city but I still watch your videos 5 outta 10 times that I cook could be chicken stew whatever but thanks man your helping a lot of people out
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? ( part : 1/2 ) [โกงไหมครับ ep.89 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
SHRIMP STEW
2 (lbs) Fresh Raw Shrimp
(With Shells optional)
6 Cups of Water
2 Onions
1 Green Bell Pepper
2 sticks of celery
1 Bunch of Green Onions
4 Cloves of Garlic
1 Bay Leaf
1 Handful of Fresh Parsley
1 Tablespoon of Cajun or Creole Seasoning
2 Teaspoons of Salt
1 Teaspoon of Garlic Powder
1 Teaspoon of Black Pepper
2/3 Cup of Oil
1 Cup All Purpose flour
Rice
Boiled Eggs (optional)
Prep the raw shrimp by peeling and deveining them. Save the excess shells.
Season the shrimp evenly with 1/2 Tablespoon of cajun seasoning, cover, and move to the fridge.
Heat a large pot on a Med/Low heat.
Also heat up the 6 cups of water on a Med/Low heat.
Cut the ends of the Onion, Celery, Green Onion, and add to the pot of water.
Add the shrimp shells and bay leaf to the pot of water.
If you do not have any shrimp shells, you can move a head with just the vegetables.
Add 1/2 tablespoon of Cajun seasoning, 1 Teaspoon of Salt, 1 Teaspoon of Garlic Powder, and 1 Teaspoon of Black Pepper to the pot.
Raise the heat to bring to a boil.
Once the pot has reached a boil, cover, lower to simmer, and cook for at least 1 hour.
Chop the onion, bell pepper, celery, garlic, and move to the fridge.
Add the 2/3 cup of oil and 1 cup of flour to your large pot and stir immediately.
Maintain a slow stir for and hour or more, until you reach a chocolate color roux.
After the stock has been simmering for an hour, strain into a sifter over a large bowl.
Be sure to not let your roux sit too long unattended.
Cover the stock with some foil and let sit until needed.
Once the roux has reached a chocolate color, add the chopped vegetables to the roux and sauté for roughly 10-15 minuets. Be cautious of the heat. Lower if necessary.
After 10-15 minuets, you’re going to add 5 cups of the stock to the roux/vegetables. Add a small amount of at first, blend into a creamy mixture, then add the rest.
Add 1 Teaspoon of Salt.
Set the pot to a low heat, chop the parsley, then add to the pot.
Bring to a slight boil, cover, and let cook for two hours, stirring every 15 minuets.
After about an hour, feel free to get started on cooking some rice. (Also boil eggs if you like them in there.)
When there is about 20 minutes left on the 2 hour simmer, add the boiled eggs. If you find it’s too thick, you can add a little water, or stock if you have some. If it’s too thin, leave the cover off and water will evaporate.
When the two hours is up, add the 2 lbs of raw shrimp.
Raise the fire to a slight boil, cover, then lower to simmer. Cook for 15 minuets.
Enjoy!
Thank you for the share.
Cajun Ninja Wazzam, Cuz I swear my wife just finished cooking this a 1/2hr ago. What a coincidence.
Can I use crawfish with the same recipe?
I strongly suggest not using the shrimp heads. Made the stock way too fishy and strong. Had to cut it with water after to calm it down.
Trea Coffill you must have just had shrimp that wasn’t very fresh. Mine never comes out that way.
I can't wait for the written recipe on this one. The wifey is a fanatic for anything shrimp and as you know happy wife happy life.
Man with so many recipes you’ve made you should write a cook book I’d definitely buy it
john McKinney me too
I have cooked at least 15 meals from this guy. He is a beast.
I would definitely buy it.
Me 2
Same here!!
I’m trying this tonight! I watch a lot of your recipes and love them. I’m originally from California but I currently live in Louisiana. So I love to try southern meals. Especially because my fiancé and children..
Some good eatin right there!!
I also add just a little Crab Boil to the stock water while boiling...makes it GOOOD!!
Made your Shrimp stew and it was delicious! Made homemade garlic bread to go with! The wife was very pleased...
Jacques Picou heck yea!! That’s awesome 😊👊🏻
I miss eating shrimp stew! You read my mind now I have to cook this recipe! Thanks for sharing your goodness with me Cajun Ninja! Pi-yah!!!
Aeon Flux_504 my pleasure! 😊👊🏻
I made this for my family tonight! My kids came in from college and loved it! Thank you!
OMG..... yummy.... I don't think I have had shrimp stew since my Dad passed away. That's been nearly 25 years ago now. We always ate our Shrimp Stew over mashed potatoes instead of rice (of course, we had rice almost every other night). and my Dad always made Lima Beans in a roux and that's what we had for our side dish. I have some shrimp in the freezer, I think I know what I'll be making very soon! Thanks for the reminder of how fantastic of a dish this is!
I’m from Lafayette, LA. I love watching your videos. My mom died when I was in my early twenties. Before I truly got some recipes passed down from her. I feel like watching your videos reminds me of her cooking! Keep doing what you’re doing! ❤️
J9
I am from Lafayette too .
Awesome! When I was a little girl, Creole family across the street had 4 generations living in the household. The great grandmother cooked seafood stews with whole boiled eggs in the sause. She also cooked an oyster stew with whole boiled eggs. This is very African.
I love me some shrimp stew. This how my grandmother used to make it.
I have to have potatoes in my shrimp stew, and eggs. Yummy!!
Juicy booty Judy😂😂😂yes lord...😂😂
Man I tried to ninja chop my veggies like you do it didn't work...i wish I was a ninja like you 😂😂😂
A pleasure to watch Ninja. And a beautiful stew.
Look delicious 🤤 I gotta make me some of that soon, it’s been years since I’ve had a shrimp stew, that’s a great idea to use the pealings for a stock 👍🏼
This is one of the things I miss about Louisiana that good food I'm making this tonight.
My mother made this so many times growing up on bayou blue louisian
Goodness this looks amazing. I'd love to have some authentic Cajun food!
I am going to make this for the next Saints game. Hopefully Lutz wont have to pull us out of a hole this time lol.
WHO DAT!!!
For you out of town people, and you want a faster way there are good premade roux products, but it’s cheaper to do it yourself, but some people like to save time, and that goes the same for the stock. That said us Cajuns like to make our own, but some Cajun moms will buy that store roux/stock when she short for time 😂.
Young man, I just have to say you killed it! I can just taste the flavors all the way over here. ;o)
Mary Rodger thank you😊🙏🏻
Looks GREAT!!!!
I love your Louisiana pride!
You can pierce the eggs with a tooth pick from one long end to the other. The yolks suck up the gravy. Good job my baw!
KAAAAWWW neg ...dat shoooo doos be look good good yah !!!!....Nah, you see me, when I go ova to da Rouse place to make da groceries, I pick out dem skrimps without dey heads on, me, because I'm cheap cheap, yah....but lawd, lawd, lawd, dem dere skrimps heads shoooo make dem stocks taste real real good yah ! An me, I neva put d onion top feets n d broth no, bekuz you see, I plant dat me, and den dey always keep growing back all d time after I cut dem down... Dattawy, inna few days (an nights too sometimes) I gots plenty, plenty mo to cut down for FREE, to stick in my gumbo an all. Because like I said b foe, I'mma real cheap tightwad, me, an I don't like making dat Donnie Rouse cat mo rich den he already is no. All dat cat does with all dems extra mo moneys is go around an fly his fancy schmancy, shiney an LOUD new whirly bird all ova d place to go see all his udder Rouse places dat he gots everywhere you look from here to kingdom come an BACK !
Looks Delicious yummy yum
clam juice can be used if you don't have shrimp stock. found at your local grocery store.
I’m from Plaquemine. I just told my wife, “I want some shrimp stew.” She’s like what’s that?! Had to see if you had a recipe!
Love it Boss Man I will try it one day but without the egg 🤝👊 and what a game Who Dat Nation ⚜
The eggs were perfect I made extra to sit in the yummy all night 😏😏😏😏😏
Never ate it or cooked it but will cook tomorrow... Looks so damn good
I also make stock with the heads/peels. Also great if you crack the eggs and poach em in the gravy but only if everyone like the eggs
I just made this, I added some veggies zucchini fresh corn. More bell pepper and carrots I’ll let you know how it is I can’t wait to try it! Here we go…..
Most good cooks “ clean as you go “ lol saves a lot of time in between doing different things but this honestly looks delicious great job 👏🏿
You read my mind / taste buds. LOL
Wow, I didn't see the eggs coming, I thought they were new potato's from the picture. Lol I'll be trying this, with the eggs for sure. Safe cooking
Donald Walls if you like eggs, you’ll love this!
I got to try this.... looks so good
Somehow you read my mind and knew i wanted to make some shrimp stew tonight as well!!! I admire that great minds think alike or in this case cook alike because my recipe is dang near the same as yours only difference is yours is simmered a lot longer than mine. I love also how you took the ends of the vegetables to add to the stock making it super rich! Gonna be trying that myself that in a bit!!! Hope you don't stop with all your awesome content partna! C'est bon!
Me too!
My ninja 😉
I am making this again tomorrow! So good! Thanks so much 👍
Definitely making this soon!!
Dats, that real shrimp stew... u, gotta, have the eggs. Good job.. my, grandma used make dat.
Nicholas LeGaux right on!
Right gotta have the egg
Amazing
Looked Delicious yes I going add vegetables without the eggs.
Man, I haven't had that since I was at my mama's house (I live out of state)... I need to cook this soon.
I just said "low and slow." Gulf coast people think the same. 👍
Oh lawd, after dat I said, "smash dat shit" on the strain and whoop......hello.
I’ve been waiting on this video for a while. Don’t know why you haven’t done it sooner. I moved to New York from New Iberia. And all I can find is frozen shrimp. I miss being able to drive to delcombre and buy it fresh by the pound.
Leana Blaze hi Leana, I'm from Abbeville but live in North Jersey. You can probably find fresh shrimp and blue crabs in China Town or even Flushing, depending where in NY you live.
Try adding “raw” eggs to the gravy after you stir in the shrimp! Yep I like to have my gravy at a slow boil, crack my eggs dropping them into the gravy and let them cook, Don’t Stir Them In!! They will be done when the shrimp is done. Eggs soak up the gravy flavor, oh So Good!
Made this today. Even went with the eggs. It was outstanding !
Scott Stovall yes indeed!! Bravo!!
That roux looks soo legit.
I bet potatoes go good with this recipe
Im making this today. Love your videos. New Sub.
This looks insanely good, but would it be sacrilegious to sub sausage for the eggs?
I say do whatever it is that YOUR taste buds would like...any recipe , as good as it may be on it's own, can always benefit from your personal tweeks and likes
Cajun boy here and i approve i put sausage in mines
One of my favorites! Think I will make it tomorrow!
Mr Cajun Ninja your cooking is absolutely inspiring. I’ve tried some of your recipes and they are delicious. Thank you very much!!!!!
Looks delicious 😊😊😊👍👍👍
Yes indeed! The only way to enjoy the stew is with boiled eggs! Yum!
Can’t wait to make it 😊
I’m so excited to try this recipe! I’ve been wanting to try a Cajun shrimp stew for ages and this looks so perfect!
Dylan Cruickshank hope you enjoy it!
I wish my man would cook. Damn.
Slow cooking your roue is therapeutic. Anyone that would fast cook a roue would also buy it from a jar & I just don't need that kind of negativity in my life.
Scot G I like your style. 😏👊🏻
😂😂😂
Scot G facts 😂
Finally made it today it was delicious instead of eggs I put some sausage CANUN NINGA NEVER FAILS TASTE GREAT
Neshia News heck yea! That’s awesome!!
One thing I don't get ... what is the point of cooking for two hours before the eggs and shrimp go in? The shrimp shells were cooked long in the stock; the onion, bell peppers, celery, green onions and garlic got cooked quite a bit when added to the roux; the lid was on so you're not cooking moisture out; and there's no meat in there that needed time to be cooked tender ... seems like that's two hours to cook up diced veggies and a bay leaf. what am i missing?
Come on Ninja...you GOTTA drop dem eggs in RAW neg ! Totally different flavor and texture.
Rooster bullets 😃
I just finished the part of adding the veggies, and omg its coming out so good! Can't wait to eat! Thank u for taking your time to show us the true Cajun way of cooking this meal.
so if i want to double the recipe i just simply double EVERYTHING?
Before I Clicked On This Video I Thought Those Was Potatoes U Mean To Tell Me Them Eggs??? Thats Odd
Looks yummy! Been adding eggs to my seafood gumbos and shrimp stews for years. I actually crack the eggs raw in stew and let them soak up yummy flavor as they harden. Just don't stir for :15 minutes if you try this.
That’s the way I do it
My family was born and raised in New Orleans my mother has made shrimp stew all my life life but when I made this one it is my go to recipe I this is good
I’m wondering how long the shrimp smell last in your house 🫣
I man that loves the smell of shrimp 🤔😏😏
that looks delicious. i thought those were potatoes at first.
Man you knocked it out the park!!! I been Shrimping in Hackberry and the shrimp have been beautiful this year!!!
00 NUTT fantastic!!
Great dish! The addition of boiled eggs is an authentic Cajun tradition!!
Why I thought you was an old school black man cooking until I saw you lol but boy does that look good definitely going to be trying this out soon great job ❤
My man how you forget one third of da trinity? Haha. This looks really good.
You need to do a potato salad!
I will say this about your videos. You got a lil animation and humor, LMTO... tuuuuu-Pi-Yaaaaaaaaaaaaaaahh...
Mais sha that looks good 😊😊
Cant wait to try, love your salsbury steak recipe good eats. Will make this soon.
Just wondering if a bottled of clam broth would work if there are not shrimp shells. I think it would.
Yo man, quick question, if one does not have shrimp stock, would some diluted chicken stock be an “okay” substitute?
Origin Music are you still cooking with shrimp?
The Cajun Ninja yeah man. I hear it’s not the best idea to mix land animals with ocean animals. But store bought seafood stock is more fish based... not sure what would work best
Origin Music so just do the stock like I did with only the vegetables. Adding the raw shrimp at the end will still make their own broth when they cook in the stew. So that fresh vegetables broth will still work. 👊🏻
Damn strait you make a stock with those shells . Don!t throw away flavor
So basically shrimp gumbo just by another name 😅
Can I add potatoes to this
Gonna make this before the Saints game Sunday
What a good meal for a bad game huh
Ninja man, at 82 I don't want to stand by the stove for 3 hours. I left the fires higher and did almost what you did except I swapped the eggs for small chopped potatoes. I boiled shrimp shells before with a bit of salt etc., but I really wanted to do them with everything but the Brillo soap pads that were in the kitchen like you did here. I also put some Louisiana Hot Sauce and about a 1/16 of an inch deep of the cap of Zatarin's Crab Boil. I did the ROUX dark but faster and stirred the heck out of it. Where are you, Ninja Man? I was born and raised in Algiers of Orleans Parish but I've been in Western Colorado since October 1976. Out here in the desert, I can't get Ponchatrain or Gulf Shrimp so I have to use the Taiwan style. Thanks for the video I'm sure it's harder than you make it look. Contractors used to say the same about me laying bricks. One contractor would call another person on the job site and say look at that. He's an artist, not a bricklayer. Haha!
Looks so delicious!!!!!! Thanks so much for using blk pepper. I grew up watching Justin Wilson on Mississippi public broadcasting. He didn't use blk pepper in his recipes, claimed it was made from trees. Guess I love eating trees, ha.
NEVER throw out ur protein (beef, chicken, pork, shrimp) trimmings/shells, or vegetable ends/peelings. They make wonderful stock! Just freeze protein until needed, the veggies can sit in the fridge for a week until u decide to make stock. Add water, protein, seasonings, veggies an simmer for a couple hrs. So super easy, no need to buy stock ever again.
If we using reg stock what kind should we use chicken or beef
I can't buy Shrimp with the heads out here in the desert of Colorado, but if I could, I think I would surely use the heads in making my Shrimp Broth, Ninja!
Pi-Yah, you go boi... BTW, nice pots sir...
I love the stock idea. Also Want to scrape the sides of that pot so bad tho 😂
Haha that happens
Continue your best, we will watch! Boo-ya! And I am just sort of like you. But not as tall and I don’t have and island.. and my kids are almost grown, but I am just like u! For the most part! Keep it up!
I did everything u said watched the video. However, my stew came out watery very thin after I added the shrimp! What did I do wrong??? Please help. Did I leave the top on too long?
Headed home tomorrow for a few weeks !! Can’t wait to get there for the mamas good food 🥘 love me some shrimp stew !
You didn't invite me
Love your videos...just wanted to ask how is this different than a gumbo minus the eggs ? I only ask cuz I’ve always considered gumbo to be a stew.
Michael Harris Gumbo is supposed to be more of a soup like dish. The stock will stand out a lot more with the gumbo whereas the roux will stand out more with a stew. A stew is a lot thicker.
Just had some at Poche’s in Breaux Bridge Wednesday. Man I was instantly hooked. Gonna make this soon.
That stew gravy looks good! Instead of eggs, my mom put potatoes in her shrimp stew. For some reason her shrimp stew was a lighter color and always a light orange. It wasn't red like Shrimp creole. I am guessing maybe she put in a small can of tomatoe sauce and did a light roux?
I like to add a lil bit of crab boil like a quarter of a teaspoon gives it a little bit more flavor but that is man I have these down packed I’m from Morgan city but I still watch your videos 5 outta 10 times that I cook could be chicken stew whatever but thanks man your helping a lot of people out