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.


 

    

Eat Like A Stew---Shrimp And Grits

Don't be surprise this dish will warm you up real fast!

• 1/2 teaspoon hot sauce (such as Tabasco)
• 1 1/2 pounds peeled and deveined large shrimp 
• 2 bacon slices, chopped 
• 1 cup frozen chopped onion
• 1/4 cup frozen chopped green bell pepper
• 1 1/2 teaspoons bottled minced garlic
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped green onions, divided
• 5 cups water
• 1 1/2 cups uncooked quick-cooking grits
• 1 tablespoon butter 
• 1 teaspoon salt
• 3/4 cup (3 ounces) shredded sharp cheddar cheese

Preparation

1. Combine first 3 ingredients; set aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
3. Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.

Taco Soup By Crockpot 365 Blog

I found this recipe on the Crockpot 365 blog, which is AWESOME if you have never been there.

You’ll need: 1 lb ground beef, 1 packet taco seasoning, 1 packet ranch dressing dry mix, 2 cans kidney beans, 2 cans pinto beans, 2 cans corn, 1 can tomatoes with green chilies, 1 large can of diced tomatoes. Optional: cheese and sour cream.

Brown your ground beef, drain, and add to your crock pot.

Pour in your packet of taco seasoning.

Followed by the packet of ranch dressing mix.

Drain and rinse two cans of kidney beans, and add those to the crock pot.

Same with the pinto beans– drain and rinse, then add to the pot!

Add in 2 cans of whole kernel corn, this time without draining.

Add one can of tomatoes with green chilies, without draining.

Finally, add your large can of diced tomatoes, also without draining.

Give it a good stir, put the lid on and cook on low for 8-10 hours. This smelled absolutely amazing while it was cooking! I could hardly leave it alone in the kitchen!

When it was finally done, I dished it into a bowl.

And topped it with some cheese and sour cream. This was exactly what I was going for. I felt like this recipe hit all the points that left me disappointed in the last taco soup. It’s probably more of a chili that’s taco flavored than the other one was. Either way, I was happy with the results!
Taco Soup
From Crockpot 365
2 cans kidney beans
2 cans pinto beans
2 cans corn
1 large can diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning
1 packet ranch dressing mix
1 lb ground beef
cheese and sour cream
Brown meat, add to crockpot. Sprinkle the seasoning packets on top of the meat. Drain and rinse the beans and add. Add the cans of corn and tomatoes without draining.
Cover and cook on low 8-10 hours. Serve with cheese and sour cream, if desired.

Potato Stew

Potatoes is always good to have around the house. My Daddy always said you never go hunger when you have flour,rice and potatoes. This stew make with potatoes.It is so good and creamy and a lot of goodness and taste.This recipe remind me of my Daddy.

    6 cups chicken broth

    8 large potatoes, peeled and sliced

    4 large carrots, diced

    2 stalks celery, chopped

    2 small onions, chopped

    1/3 cup butter

    2 tablespoons all-purpose flour

    1 1/2 teaspoons salt

    1 teaspoon ground black pepper

    1/4 teaspoon paprika

    2 cups heavy cream

In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.

Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.