This is the first installment of a non-BBQ recipe section I am including in this website. These are old family recipes that are time tested and have been handed down for at least 5 generations that I know of.
This first installment will be a series of Cajun recipes handed down on my mother’s side. My grandfather, known to us as Paw-Paw, was born and raised in St. Charles, Louisiana. I grew up eating all of these, and I might add; loving them!
Here’s the fifth and final recipe in this installment.
Crab Shrimp Stew
2 cups flour
2 cups oil
1 medium onion (diced)
1 bell pepper (diced)
2 stalks celery (diced)
1 dozen cooked crabs (meat only) or 2 medium cans lump crab meat
3 lbs medium shrimp (peeled)
1 16 oz can tomato paste
1 16 oz can stewed tomatoes
In a skillet, mix oil and flour, (this mixture is called roux).
Add onion and green pepper and brown over medium heat.
Add the crab meat by rolling in the roux.
Add tomato paste, stewed tomatoes and celery. If it starts sticking, add a little water. Simmer this for 30 minutes, then add the shrimp. Simmer for an additional 25 minutes.
Prepare white rice. Pour stew over rice, or add the rice into the stew.
Read the previous Family Cajun recipes in this installment.
Recipe 1 – Cajun Shrimp Creole
Recipe 2 – Shrimp Okra Gumbo
Recipe 3 – Shrimp Jambalaya
Recipe 4 – Bouillabaisse