Creole Tomato and Shrimp Stew Recipe

🧂 Ingredients

• 4 tablespoons butter
• ½ cup all-purpose flour
• 1 medium onion

  chopped
• 1 green bell pepper

  chopped (use jalapenos for a spicy version)
• 1 stalk celery

  chopped
• 4 cloves garlic

  minced
• 28 ounces fire roasted tomatoes

  canned, or use equivalent fresh
• 1 cup corn kernels

  about 1 ear of fresh corn, or frozen
• 4 cups chicken stock

  or use shrimp stock
• 2 tablespoons Creole Seasoning blend

  or use Cajun Seasonings – See Recipe notes
• 1 teaspoon red pepper flakes

  or more to taste
• Salt and pepper to taste
• 1 pound shrimp

  peeled and deveined
• 1 tablespoon fresh chopped parsley

  plus more for garnish

Instructions

• 1 Melt the butter in a large pot or Dutch oven over medium heat.
• 2 Stir in the flour to form a roux. Cook, continually stirring, for 5-10 minutes,
  or until the roux turns the color of peanut butter.
• 3 Add the onion, peppers, and celery. Stir and cook 5 minutes to soften.
• 4 Stir in garlic and cook for 1 minute, or until the garlic becomes fragrant.
• 5 Add the tomatoes, corn, chicken stock, seasonings, and red pepper flakes. Add
  salt and pepper to taste. Stir.
• 6 Bring to a boil, then reduce heat and simmer for 40 minutes, stirring
  occasionally.
• 7 Stir in shrimp and parsley. Simmer for 5 minutes, or until the shrimp cooks
  through.
• 8 Remove from heat. Serve into bowls with fresh chopped parsley and red pepper
  flakes for garnish.

Nutrition Info