Mardi Gras, the last day of Carnival in New Orleans, is also the day before Lent begins. While the date varies each year, Mardi Gras always falls on a Tuesday. This year, it falls on February 13th, but the Mardi Gras celebration events in New Orleans start today, making this the perfect day for me to offer up a spicy, Louisiana dish.
This Shrimp Stew is that dish. It’s a quick and delicious all-in-one-pot dinner with some spice to it from the Cajun seasoning. It is packed with flavor from a green bell pepper and a fennel bulb. The tomato based broth infused with garlic brings it all together with the potatoes and shrimp in true Louisiana Cajun style. Shrimp Stew can be served with rice as is the regional custom or with whole grain bread, as we prefer it. Both work well to soak up all that tasty and flavorful broth!
Shrimp Stew
Shrimp Stew (adapted from delish.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Makes: 4 – 6 servings
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 medium fennel bulb, chopped, plus fronds for garnish
- 1 green bell pepper, cored and chopped
- 3 garlic cloves, minced
- kosher salt & freshly ground black pepper
- 2 tablespoons tomato paste
- 2 teaspoons Cajun seasoning
- 1-1/2 pound Yukon Gold or red potatoes, cut into 3/4-inch cubes
- 2 cups chicken stock
- 28-ounces crushed tomatoes
- 1 pound 16/20 shrimp, peeled and deveined
- 2 tablespoons lemon juice
- rice or whole grain bread for serving
Mise en place!
Directions:
Heat the oil in a Dutch oven or pot over medium heat. Add the onion, fennel, bell pepper, and garlic, then season with salt and pepper. Cook, stirring often, until the veggies are softened, about 5 to 7 minutes.
Add the onion, bell pepper, fennel, and garlic to the pot.
Add the tomato paste and Cajun seasoning and cook, stirring, until the veggies are fragrant and the tomato paste has darkened, about 2 minutes. Season with more salt and pepper.
Add the tomato paste and Cajun seasoning.
Add the potatoes and broth and bring the stew to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
Add the potatoes and broth.
Stir in the tomatoes and shrimp and season with salt and pepper. Cover and cook until the shrimp is just cooked through, about 5 to 7 minutes.
Stir in the tomatoes and shrimp.
Remove the stew from the heat, stir in the lemon juice, and season with more salt and pepper.
The stew’s ready!
Serve the stew topped with the fennel fronds. Serve over rice or with whole grain bread, if desired. Leftovers can be refrigerated in an airtight container for up to 2 days.
Serve with rice or whole grain bread.
Mardi Gras celebrations are upon us! ~Linda
Shrimp Stew (adapted from delish.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Makes: 4 – 6 servings
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 medium fennel bulb, chopped, plus fronds for garnish
- 1 green bell pepper, cored and chopped
- 3 garlic cloves, minced
- kosher salt & freshly ground black pepper
- 2 tablespoons tomato paste
- 2 teaspoons Cajun seasoning
- 1-1/2 pound Yukon Gold or red potatoes, cut into 3/4-inch cubes
- 2 cups chicken stock
- 28-ounces crushed tomatoes
- 1 pound 16/20 shrimp, peeled and deveined
- 2 tablespoons lemon juice
- rice or whole grain bread for serving
Directions:
Heat the oil in a Dutch oven or pot over medium heat. Add the onion, fennel, bell pepper, and garlic, then season with salt and pepper. Cook, stirring often, until the veggies are softened, about 5 to 7 minutes. Add the tomato paste and Cajun seasoning and cook, stirring, until the veggies are fragrant and the tomato paste has darkened, about 2 minutes. Season with more salt and pepper.
Add the potatoes and broth and bring the stew to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes. Stir in the tomatoes and shrimp and season with salt and pepper. Cover and cook until the shrimp is just cooked through, about 5 to 7 minutes. Remove the stew from the heat, stir in the lemon juice, and season with more salt and pepper. Serve the stew topped with the fennel fronds. Serve over rice or with whole grain bread, if desired. Leftovers can be refrigerated in an airtight container for up to 2 days.