Cajun shrimp stew is the kind of deeply flavored, one-pot Louisiana dinner that starts with a patient roux and finishes with plump shrimp swimming in a rich, spiced gravy. This is soul-warming comfort food built on a homemade shrimp stock, tender russet potatoes, and just enough cayenne to let you know you are in Cajun country. Ladle it over hot white rice and you have a bowl that tastes like it simmered all day, because the flavor really does come from taking your time.

If you love bold, spice-forward food, you are in good company here. This stew sits right alongside our Cheesy Cajun Chex Mix for a party spread, and it scratches the same big-batch, feed-a-crowd itch as The Best Chili You’ll Ever Eat. Pour yourself something cold, put on some music, and let’s build a stew from the roux up.

Why You’ll Love this Cajun Shrimp Stew

This is a rich, brothy stew with a backbone of toasted roux, sweet onion, and warm creole spice, all balanced by starchy potatoes that thicken the gravy as they cook. It is a one-pot dinner that stretches a pound of shrimp into a meal for the whole table, and it reheats beautifully, so leftovers taste even better the next day. If you have ever wanted restaurant-quality Louisiana flavor at home, this is your recipe.

Maillard Reaction

The heart of this stew is the roux, and the roux is a beautiful example of the Maillard reaction at work. As the flour toasts in hot oil, the proteins and sugars in the flour react under heat and begin to brown, developing hundreds of new aroma and flavor compounds. That nutty, toasty smell rising from the pan is the sign that those reactions are happening, and it is exactly what gives Cajun cooking its unmistakable savory character.

The longer and darker you take the roux, the more complex and deep the flavor becomes, which is why patience pays off here. A pale roux tastes raw and pasty, while a well-browned one delivers roasted, almost coffee-like notes that carry through the entire pot. The trick is stopping at that rich peanut-butter-plus color before browning tips over into burning, because scorched flour brings bitterness instead of depth.

Equipment Needed

• Heavy-bottomed Dutch oven or enameled pot
• Large stockpot (for the shrimp stock)
• Fine-mesh sieve or strainer
• Wooden spoon or whisk for the roux
• Sharp chef’s knife and cutting board

Ingredients in Cajun Shrimp Stew

Like any good farmgirl, I started this recipe by heading to the garden and digging up some veggies.

• Deveined Shrimp
• All-purpose flour
• Onion
• Minced garlic
• Shrimp Stock or Chicken Stock
• Bay leaves
• Spices: black pepper, cayenne,
• Fresh thyme leaves
• Kosher salt
• Russet potatoes
• Green onions
• Fresh parsley
• Steamed long-grain white rice, for serving

Recipe Variations & Substitutions

• Swap the protein. Andouille sausage, crawfish tails, or a mix of shrimp and lump crab all work beautifully in this base.
• Adjust the heat. Dial the cayenne up for serious spice or scale it back and serve hot sauce at the table so everyone can build their own.
• Change the starch. Serve over creamy grits or cauliflower rice instead of white rice for a different spin.
• Add vegetables. Stir in the Cajun “holy trinity” of celery and green bell pepper along with the onion for a more classic aromatic base.
• Shortcut the stock. If you are short on time, a good seafood or chicken broth will stand in, though homemade shrimp stock is worth it when you can swing it.

How to make a roux

Heat up 1 cup of vegetable oil in the stock pot over medium-high heat.  Whisk in 1 1/2 cups of flour and whisk constantly until the roux begins to brown. You’re going for peanut butter color here and it should take about 10 minutes.  If it’s browning to fast, turn down the heat.

Add 2 1/2 cups of chopped onion and 12 cloves of minced garlic and cook until the onions get soft (about 4 minutes). Start adding the Shrimp stock slowly and whisk to combine until smooth. Add 2 bay leaves, 1 1/4 tsp black pepper, 3/4 cayenne, 3 tsp fresh thyme and 4 tsp kosher salt.  Reduce the heat to medium low and simmer for 30-45 minutes, stirring occasionally. Add 3 diced russet potatoes and simmer for another 30-40 minutes, or until the potatoes are tender and the sauce is thick.  Add 2 lbs of Shrimp (that have been tossed with 1/2 tsp salt), 1/4 cup of chopped green onions and 2 tbsp chopped Italian parsley.  As soon as the shrimp are pink, it’s time to serve over steamed white rice.

How to Store, Freeze, and Reheat

• Refrigerate: Store cooled stew in an airtight container for up to 3 days.
• Freeze the base: For best texture, freeze the stew before adding shrimp for up to 3 months, then thaw and stir in fresh shrimp when reheating.
• Freeze with shrimp: You can freeze the finished stew, but the shrimp will soften slightly on reheat.
• Reheat gently: Warm on the stovetop over low heat, adding a splash of stock or water to loosen the gravy as needed.
• Store rice separately: Keep cooked rice in its own container so it does not turn gummy in the stew.

What to Serve with Cajun Shrimp Stew

• Jalapeño Cheddar Cornbread for sopping up every bit of the gravy
• Buttermilk Butter Swim Biscuits when you want something rich and buttery on the side
• Easy No Knead Artisan Bread baked right in your Dutch oven
• A crisp green salad tossed with our French Salad Dressing to balance the spice

Frequently Asked Questions

More Soup, Stew, and Chili Recipes

• Loaded Baked Potato Soup
• Chorizo Sweet Potato & Black Bean Chili
• Chilled Pea Soup with Goat Cheese Croutons
• Turkey Chili with Yams & Black Beans
• Creamy Thai Chicken Chowder

Cajun Shrimp Stew Recipe

Heather

Cajun shrimp stew simmers a rich, dark roux with plump shrimp, tender potatoes, and creole spice into a comforting Louisiana dinner served over rice.

YIELD: 6 Servings

5 from 2 reviews

PREP TIME:15 minutes mins

COOK TIME:1 hour hr 10 minutes mins

Shrimp Stock:1 hour hr

TOTAL TIME:2 hours hrs 25 minutes mins

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Recommended Tools

• Dutch Oven
• Large Stock Pot
• Fine Mesh Sieve
• Sharp chef's knife

Ingredients

  

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• 1 cup vegetable oil
• 1 ½ cups all purpose flour
• 2 ½ cups yellow onion, finely chopped
• ¼ cup minced garlic, about 12 cloves
• 10 cups Rich Shrimp Stock, recipe follows
• 2 bay leaves
• 1 ¼ tsp black pepper, freshly ground
• ¾ tsp cayenne pepper
• 2 tsp fresh thyme, chopped
• 1 ½ tbsp kosher salt
• 3 large russet potatoes, 2 ½ to 3 pounds, peeled and cut into 2-inch pieces
• 2 lbs raw shrimp, medium, peeled and deveined
• ¼ cup green onion, chopped, green part only
• 2 tbsp fresh parsley, chopped
• steamed white rice, for serving

Rich Shrimp Stock

• 1 ½ lbs shrimp shells and heads
• 1 tbsp vegetable oil, or olive oil
• 14 cups water
• 1 large yellow onion, unpeeled and roughly chopped
• ½ cup celery, roughly chopped
• 2 small carrots, roughly chopped
• 2 garlic cloves, peeled and smashed
• 2 bay leaves
• 1 tsp kosher salt
• 2 tsp black peppercorns, whole
• 3 sprigs fresh thyme
• 2 sprigs fresh parsley

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Instructions

 

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• Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes.  (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time – it is important that the roux not be burned at all of the stew will have a bitter taste.)  As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes.  Add the garlic and cook for 2 minutes.  Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.
• Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)
• Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.

Rich Shrimp Stock

• Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
• In a large stockpot, heat the oil over medium-high heat.  When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.  Add the water and all the remaining ingredients and bring to a boil over high heat, skimming an foam that comes to the surface.  Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45-60 minutes.
• Strain the stock through a fine-mesh sieve into a large heat-proof bowl and allow to cool completely (if not using immediately)

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Nutrition

Calories: 795kcal | Carbohydrates: 59g | Protein: 46g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 243mg | Sodium: 3657mg | Potassium: 1497mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3132IU | Vitamin C: 21mg | Calcium: 313mg | Iron: 5mg

*Nutritional information is not guaranteed to be accurate.

course of this recipeCourse: Dinner, Soup & Stew

cuisine typeCuisine All Cuisines, American, Cajun, Southern

keywords used in this recipeKeyword: comfort food, Fish Recipes, one-pot, quick, seafood recipes, spicy, stew recipes

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Hi! I’m Heather

I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.

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