Shrimp and Potatoes Stew

This stew is a little kick up a notch! It's New Orleans style. My friends and family love this on a cold night with some good old cornbread and a glass of wine.

We love to eat and eat until it all gone and looking for more! I hide a bowl and save it for later just for me.

The tender season potatoes and shrimp and the jazzy gravy just hit that spot New Orleans music in you.

Ingredients

   
2 pounds shrimp, peeled and deveined, shrimp shells reserved

(2 teaspoons Essence, recipe follows)

5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons dried oregano    

2 tablespoons dried thyme

2 tablespoons onion powder

 2 tablespoons freshly ground black pepper   

2 tablespoons ground red pepper

Preparation
Stir together all ingredients. Store in an airtight container up to 3 months. Or you can Buy It Alright make.

Emeril's Original Essence Seasoning Condimento

Recipe Continue

1 cup plus 1 tablespoon vegetable oil
   
1 bay leaf
   
1 1/4 cups all-purpose flour
   
1 large onion, finely chopped
   
1 tablespoon minced garlic
   
2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons

3 large baking potatoes, peeled and cut into 2-inch pieces
   
1 1/4 teaspoons salt
   
1/2 teaspoon cayenne pepper
   
1/4 teaspoon freshly ground black pepper
   
2 links (12 to 16-ounces) andouille sausage, diced
   
1/4 cup sliced green onions
   
1 long red chile pepper
    Cooked white rice, for serving, optional

Directions

Season the shrimp with the Essence and transfer to the refrigerator until needed.

Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil.

 

Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.

In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour.

 

Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes.

 

Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil.

 

Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. 

 

Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. 

 

Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.