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 COMMENT:As
common as red beans and rice, potato stew became a pleasant substitution
on that Monday wash day in Louisiana. Both dishes could be cooked
in the black iron pot next to the wash kettle, making lunch a little
easier. During the spring of the year, river shrimp were often added
to create a magnificent shrimp and potato soup.
INGREDIENTS:
- 1½ pounds (70-90 count) shrimp, peeled and deveined
- 6 potatoes, cubed
- 2 tsps oil
- 1 cup diced onions
- ½ cup celery
- ¼ cup red bell pepper
- 2 tbsps garlic
- ½ pound light or fat free sausage
- ¾ cup oil-less roux (see below)
- 2 quarts defatted shrimp stock, unsalted
- ¼ cup sliced green onions
- 1 tbsp chopped parsley
- ½ tsp salt
- black pepper
- hot sauce
METHOD:
In a large cast iron dutch oven, heat oil over medium-high heat.
Add onions, celery, red bell pepper and garlic, and sauté
until golden brown, stirring constantly. Add sausage and cook until
slightly browned, about 5 minutes. Add roux and stir until moistened.
Add stock, potatoes and green onions. Bring to a rolling boil, reduce
to simmer and cook until potatoes become so tender that some are
dissolved to thicken the stock. Add shrimp and parsley. Cook 5-10
additional minutes or until shrimp are pink and curled. Season to
taste using salt, pepper and hot sauce.
Oil-Less Roux
2 cups all purpose flour
Preheat oven to 375 degrees F. Spread flour evenly across the bottom
of a 15-inch cast iron skillet. Bake, stirring occasionally, for
approximately 1 hour. Make sure to stir well around the edges of
the skillet so flour does not scorch. Cook flour until light or
dark color is achieved, depending on use. The roux will become darker
when liquid is added. When desired color is reached, cool on a large
cookie sheet, stirring occasionally. Store in a sealed jar for future
use. 1 cup of oil-less roux will thicken 1 ½ quarts of stock
to a proper gumbo consistency.
NOTE: I recommend oil-less roux
manufactured and sold by Bruce Foods and Savoie’s. Bruce Foods
is located in New Iberia, Louisiana (318) 365-8101 and Savoie’s
is located in Opelousas, Louisiana (318) 942-7241.
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