Cooking Louisiana  -  Shrimp Stew
Shrimp Stew is one awesome plate of food and one of my favorites. Shrimp Stew is good served with potato salad. This shrimp stew recipe will feed about 6 people.

1 1/2 - 2 lbs. peeled shrimp 30 - 40 count
1 1/2 cups chopped onion
1 cup chopped bell pepper
1 cup chopped celery
3/4 cup chopped green onions
1/3 cup chopped parsley
1/2 tsp. cayenne pepper
1 tbs. chopped garlic
1/2 tsp Creole seasoning
3 drops liquid crab boil
2 bay leaves
2 slices of lemon (optional)
salt and pepper

Cooked rice

Make a roux using about 1/4 cup of flour. Add onions and sauté for about 10 minutes. Add celery, garlic and bell pepper and sauté another 15 minutes. Increase the fire and slowly add water a little at a time allowing the stew to come to a boil before adding more. You can use shrimp stock if you have it.

Continue to add water until a stew-like consistency is obtained (not to thin). Add cayenne, salt, pepper, Creole seasoning, lemon, liquid crab boil and bay leaves.

Add shrimp and cook for an additional 10 minutes. Lower the fire very low, add green onions and parsley, cover and let sit for 10 minutes stirring occasionally. Taste the stew and add salt and pepper to your liking.

Serve over cooked rice....