I really love shrimp. I could easily eat it a few times a week if I could afford it. One of my favorite real food recipes was given to me by a friend’s mom, a precious woman who really knew how to cook. Joan is now with the Lord, but I think of her every time I make Shrimp Creole Stew.
(She also made the best crab cakes I’ve ever eaten).
I’ve adjusted her recipe for shrimp creole just a little, using my homemade fish stock or bone broth instead of water, but I think she would approve. By the way, be sure to use wild caught shrimp, not farm-raised which are routinely given antibiotics and are so crowded that they are swimming in their own excrement. Ok, sorry, I don’t mean to ruin your appetite for this awesome meal.
The recipe calls for Worcestershire sauce, and it can be difficult to find a good brand. I often use coconut aminos instead. Or you can make your own Worcestershire sauce using this recipe from Ashley at Practical Self Reliance.
More Real Food Posts You’ll Enjoy
Potato Cabbage Soup with Bone Broth
Cheesy Cream of Broccoli Soup with Bacon
Chicken Cacciatore with Brined Chicken
How to Make Chicken Bone Broth
Shrimp Creole Stew with Bone Broth
Ingredients
- 12 ounces butter
- 1/3 cup arrowroot powder or flour
- 1 3/4 cups onion sliced
- 1 cup green or red pepper diced
- 1 cup celery diced
- 2 large carrots coarsely shredded
- 4 cups diced fresh tomatoes or 1 quart of home canned tomatoes
- 3 cups fish stock made with bones and heads or chicken bone broth
- 1/3 teaspoon thyme
- 3 bay leaves
- 1 tablespoon Worcestershire sauce * or coconut aminos
- 1 1/2 tablespoons sea salt
- 1/8 teaspoon cayenne pepper
- 2 pounds wild-caught shrimp shelled and deveined
- 2 cups chopped okra
Instructions
- Melt butter in a large dutch oven.
- Add flour and cook over medium heat, stirring constantly until flour is well-browned.
- Add onions, peppers, celery and carrots; continue cooking until tender, about 10 minutes.
- Stir in tomatoes, fish stock, herbs, Worcestershire sauce and seasonings.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Add shrimp and okra and continue cooking for another 15 minutes.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Bree says
I had beef bone broth and shrimp that had to be used so came up on this recipe. It turned out delicious I tweaked a few things but mostly everything was the same. The recipe was full of flavor I saved this one it’s a keeper!
Susan Vinskofski says
Yes, it’s been a favorite of ours for years!