Cajun Shrimp Stew

This Cajun Shrimp Stew is what I like to call “grandma’s weekend food.” It’s rich, hearty, and full of that slow-simmered flavor that makes your whole house smell like Louisiana comfort. I first learned to make a version of this from a neighbor who grew up near Lafayette — she always said, “If your roux isn’t dark enough, you didn’t love it long enough.” That’s the truth about this stew — it’s made with love, patience, and a wooden spoon that never stops stirring.

When I make it these days, it’s usually on a Sunday afternoon, with the window cracked open and the sound of a pot bubbling away. It’s the kind of recipe that feels right at home with a bowl of rice and a cold drink, no fancy presentation needed.

Why This Cajun Shrimp Stew Works Every Time

This stew walks that perfect line between rustic and refined. It’s thick, deeply flavored, and tastes like something that’s been passed down through generations. The dark roux gives it that signature nutty backbone, while the “holy trinity” of onion, celery, and bell pepper keeps it grounded and savory.

The beauty of it? You can take shortcuts if you’re short on time. I’ve made it both ways — with a homemade roux (for the full experience) and with an instant roux when I need dinner on the table faster. Both versions taste incredible.

And if you really want to make it your own, toss in extras like sausage, peas, or even a few hard-boiled eggs — that’s how folks down south stretch the meal without sacrificing any flavor.

Ingredients You’ll Need

Here’s everything that goes into this old-fashioned Cajun shrimp stew:

Main Ingredients

• 1 lb raw large shrimp, peeled, deveined, and tails removed

• 1 small onion, chopped

• 1 green bell pepper, chopped

• 2 celery ribs, chopped

• 3 cloves garlic, minced

• 3 tablespoons flour

• 3 tablespoons canola oil (or use an instant roux mix instead)

• 3 cups chicken broth (or water, but broth gives more flavor)

• 1 teaspoon Cajun or Creole seasoning

• ½ teaspoon black pepper

• ½ teaspoon salt (or to taste)

• 1 teaspoon Worcestershire sauce (optional but adds depth)

• ¼ cup sliced green onions for garnish

Optional Add-Ins

• ½ pound Andouille sausage, sliced (for a smoky edge)

• 1 diced potato (for extra body)

• 1 can diced tomatoes (for a Creole-style twist)

• Hard-boiled eggs added at the end — a classic Louisiana tradition

How to Make It (Homemade Roux Method)

1. Make the Roux:
   In a large pot, heat the oil over medium heat. Slowly whisk in the flour, stirring constantly. Keep stirring — don’t stop. It’ll take about 25–30 minutes for the roux to turn a deep peanut butter color. The smell will shift from floury to nutty and toasty — that’s when you know it’s ready.

2. Add the Trinity:
   Stir in the onion, celery, and bell pepper right into the hot roux. The mixture will sizzle and release all its moisture, turning your kitchen into a Cajun perfume shop. Sauté for about 10 minutes, until soft and fragrant.

3. Build the Stew:
   Add the garlic, shrimp, and a splash of broth to deglaze the pot. Then pour in the rest of the broth along with salt, pepper, and Cajun seasoning. Stir well and let it simmer on low for about 10 minutes, just until the shrimp are pink and tender.

4. Final Touches:
   Add the Worcestershire sauce and green onions. Taste and adjust seasoning if needed. Serve hot over fluffy white rice.

Using an Instant Roux

If you’re using an instant roux like Tony Chachere’s, here’s the quick route:

1. Mix the roux powder according to the package directions (no need to cook it).

2. Sauté the onion, celery, and bell pepper in a bit of oil for 5 minutes.

3. Add the garlic and shrimp; cook until shrimp just turn pink.

4. Stir in the prepared roux, broth, and seasonings. Simmer for about 5 minutes, stirring until everything thickens and melds together.

5. Finish with green onions, and serve over rice.

It saves you about half an hour — and on a busy weeknight, that’s a lifesaver.

My Cooking Notes

• Roux color matters. Aim for a medium-dark shade — think peanut butter or milk chocolate. That’s where the flavor lives.

• Never rush the roux. High heat burns it fast and ruins the flavor. Slow and steady wins this one.

• Don’t overcook the shrimp. Once they turn pink, turn the heat off. Overcooked shrimp get rubbery fast.

• Broth beats water every time. Chicken broth adds a layer of richness that plain water just can’t match.

• Reheat gently. If reheating leftovers, do it over low heat so the shrimp stay tender.

Serving Suggestions

Cajun shrimp stew is traditionally served over rice, but I love pairing it with a few extras for a full southern-style dinner:

• A side of buttery cornbread or crusty French bread for sopping up the sauce.

• Simple coleslaw or a green salad to balance the richness.

• A sprinkle of hot sauce for a little heat — or keep it mild for family-style comfort.

FAQs

What goes with shrimp stew?
Rice is the go-to, but you can serve it with mashed potatoes or buttered noodles for something different.

How long does shrimp stew last in the fridge?
Stored in an airtight container, it’ll keep for up to 3 days. Reheat gently before serving.

Can I freeze shrimp stew?
It’s best to freeze the roux and base without the shrimp, then add fresh shrimp after thawing when you reheat. Cooked shrimp can get tough once frozen and thawed.

Can I make it spicier?
Absolutely. Add cayenne pepper, hot sauce, or sliced jalapeños. Adjust it to your comfort level.

Why do some people add hard-boiled eggs?
It’s an old Louisiana tradition — a clever way to stretch the dish or add more protein, especially during Lent.

Continue to Content

Yield: 6

Cajun Shrimp Stew

Print

Warm, hearty, and full of bold Southern flavor, this Cajun Shrimp Stew is a Louisiana classic that’s as comforting as it is delicious.

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• ½ cup all-purpose flour (omit if using instant roux mix)
• ½ cup oil (use only 1 tablespoon if using instant roux mix)
• 1 cup diced onion
• ½ cup diced green bell pepper
• ½ cup diced celery
• 2 pounds raw large shrimp, peeled and deveined
• 1 tablespoon minced garlic
• 1½ cups chicken broth (use 1 cup if using instant roux mix)
• ½ tablespoon Worcestershire sauce (optional)
• 1 teaspoon Creole or Cajun seasoning (adjust to taste)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 green onions, sliced

Instructions

1. In a heavy 5-quart pot or Dutch oven, whisk together the flour and oil. Cook over medium-low heat, stirring frequently, until the roux turns a medium brown color — about 30 minutes. Keep the mixture at a gentle simmer and stir often to prevent burning.
2. Once the roux reaches the desired color, stir in the onion, bell pepper, and celery. Cook uncovered over low heat for about 10 minutes, until the vegetables are tender. Add the garlic and shrimp, stir to coat, and simmer for another 5 minutes with the lid on.
3. Pour in the chicken broth, Worcestershire sauce, Creole seasoning, salt, and pepper. Stir to combine and let simmer uncovered for about 5 minutes. Taste and adjust the seasoning if needed.
4. Finish by adding the green onions and cook for another 5 minutes. Serve hot over cooked rice with toasted French bread on the side for dipping.
5. Instructions (Instant Roux Method):- Prepare the instant roux according to the package instructions (do not cook or boil). In a large pot, heat 1 tablespoon of oil over medium heat. Add onion, bell pepper, and celery; cover and cook for 5 minutes, stirring halfway through.
6. Add the garlic and shrimp, then cover and cook another 5 minutes until the shrimp are pink. Stir in the prepared roux, Creole seasoning, salt, pepper, and 1 cup of chicken broth. Simmer for 5 minutes, taste for seasoning, and stir in the green onions before serving.

Notes

• This stew yields about 6–8 cups, not including rice. If using instant roux, you’ll cut about 30 minutes off the cooking time without losing flavor. Feel free to customize — add diced tomatoes, peas and carrots, or a touch of cayenne for more heat. Store leftovers in the refrigerator and enjoy within two days.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 235Total Fat 19gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 17gCholesterol 3mgSodium 620mgCarbohydrates 15gFiber 1gSugar 3gProtein 3g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thought

This Cajun Shrimp Stew is the kind of meal that brings people to the table before you even call them. It’s soulful, flavorful, and full of heart — the kind of dish that reminds you good food doesn’t need to be fancy, just made with care.

Whether you stir your roux from scratch or go the instant route, you’ll end up with a bowl of Louisiana comfort that’s pure, warm satisfaction — one spoonful at a time.

Also try these Shrimp recipes:-

• Shrimp and Scallops in a Lemon Butter Sauce
• Cajun Shrimp and Sausage
• Creamy Shrimp Enchiladas