Cajun Shrimp Corn Tomato Stew Recipe

Name: Cajun Shrimp Corn Tomato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds medium (16-20 count) shrimp, preferably with heads and shells; 1 cup (2 sticks) butter; 3/4 cup all-purpose flour; 2 medium onions, finely chopped; 1 large green bell pepper, cored, seeded, and finely chopped; 4 garlic cloves, minced; 1 (28-ounce) can diced tomatoes; 1 (14-ounce) can diced tomatoes; 1 1/2 cups fresh or frozen corn kernels; 5 cups shrimp stock; 2 tablespoons salt; 2 bay leaves; 1 1/2 teaspoons dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1/4 teaspoon paprika; 1/2 bunch Italian parsley, finely chopped; 1 bunch scallions (white and green parts), finely chopped

Servings: persons

4 pounds medium (16-20 count) shrimp, preferably with heads and shells
1 cup (2 sticks) butter
3/4 cup all-purpose flour
2 medium onions, finely chopped
1 large green bell pepper, cored, seeded, and finely chopped
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (14-ounce) can diced tomatoes
1 1/2 cups fresh or frozen corn kernels
5 cups shrimp stock
2 tablespoons salt
2 bay leaves
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 bunch Italian parsley, finely chopped
1 bunch scallions (white and green parts), finely chopped

1
Peel the shrimp.
2
Melt the butter in a large, heavy-bottomed pot over medium heat. Whisk in the flour and cook, whisking almost constantly, just until the roux is a light peanut butter color and the aroma of the roux starts to fill the room, 5 to 10 minutes.
3
Add the onions, celery, bell pepper and garlic and cook, stirring constantly, for an additional 5 minutes. Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, and paprika and bring to a boil. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
4
Stir in the peeled shrimp, parsley, and scallions. Bring the stew back to a boil over high heat, then turn the heat to low and simmer for 20 minutes. Remove from the heat, allow stew to stand for 15 minutes to meld flavors, taste and adjust seasonings as desired, and serve.

1501

kcal

Calories

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 pounds medium (16-20 count) shrimp, preferably with heads and shells, 1 cup (2 sticks) butter, 3/4 cup all-purpose flour, 2 medium onions, finely chopped, and more.

Yes, Cajun Shrimp Corn Tomato Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Shrimp Corn Tomato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions