Shrimp and Corn Stew

“We try to pass it down to our daughters, we tell them that’s what Pop and Grandma used to cook for us, it’s just kind of a tradition… something we can hold on to.” Jennifer LaRose, New Orleans

See more of America's Recipes here.

Shrimp and Corn Stew

Serves

6
Prep Time
20 min.
Cook Time
30 min.

“We try to pass it down to our daughters, we tell them that’s what Pop and Grandma used to cook for us, it’s just kind of a tradition… something we can hold on to.” Jennifer LaRose, New Orleans

See more of America's Recipes here.

Ingredients

3 Tbsp. vegetable oil

2 Tbsp. all-purpose flour

1 large onion, diced

1 stalk celery, diced

1 medium green bell pepper, coarsely chopped

2 cans (15 oz. each) Del Monte® Whole Kernel Corn

2 cans (8 oz. each) Del Monte® Tomato Sauce

1 cup water

1½ - 2 lbs. peeled and de-veined raw shrimp

2 Tbsp. chopped fresh parsley

1½ to 2 tsp. Cajun or Creole seasoning

3 cups hot cooked rice

Directions
  1. Heat oil in a Dutch oven over medium high heat. Stir in flour and cook, stirring with a whisk constantly, 8 minutes or until light golden brown. Drain 1 can of corn (do not drain 1 can); set aside.
  2. Add onions and celery; cook about 8 minutes or until vegetables are soft. Add bell pepper, corn, tomato sauce and water; bring to a boil over medium-high heat.
  3. Reduce heat to medium-low and simmer 25 minutes, stirring occasionally.
  4. Stir in shrimp, parsley and Creole seasoning. Cook 5 minutes or until shrimp are opaque in center. Serve over rice.
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