“Wonderful stew that is certainly company worthy! Can easily turn up the heat or lower it by adding or taking away hot sauce.”
1hr 1min

Ingredients Nutrition


  1. Make shrimp stock by boiling the shrimp shells in 1 l/2 quarts of water.
  2. For the stew:.
  3. Combine oil and flour over medium high heat. Cook roux 20-30 minutes or until dark brown. Add onion, celery, bell pepper, garlic, and cook until limp. Add hot sauce and shrimp stock. Bring to a boil, reduce heat to medium, and let simmer 30-40 minutes. Add 2-3 pounds shrimp. Let simmer another 20 minutes.
  4. For the fried shrimp:.
  5. Combine eggs and milk in bowl; season with salt and pepper. Season corn flour. Place shrimp in egg wash, then in corn flour. Fry 2-3 minutes or until golden brown.
  6. Place rice or french bread in center of plate, place fried shrimp around rice or bread. Pour stew over rice or bread. Some members of my family like to put the fried shrimp on top of stew.

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