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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 130 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.) | 2. Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. | 3. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper. | 4. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
purpose flour	1/2	cup		-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
shrimp	1	cup	peeled	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
green bell pepper	2	tablespoons	chopped	3.6488	0.7992	0.1251	0.0469
celery	2	tablespoons	minced	2.4	0.4455	0.1035	0.0255
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	tablespoon	ground	4.3298	1.1031	0.1792	0.0562

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.