An oldie but oh soooo goodie, my gluten free Cajun shrimp stew gets its authentic taste and texture from my Trinity Roux™. The ultra-tasty Cajun ‘trinity’ base, fresh local shrimp, and a handful of south Louisiana seasonings make this redo on the beloved Cajun comfort classic straight yum-delicious . And, it’s grain free and Paleo too if you skip the rice. Yep and triple yay…
[sc name=”Affiliate Disclosure”]
Oh, Gluten Free Cajun Shrimp Stew, I Just Can’t Live Without You…Nope…
Growing up, my mom made Cajun shrimp stew like two to three times per month. It was one of her usual dinner dishes that tasted even better when she used fresh shrimp my dad caught over the weekend.
Back in the day, I usually could tell what she was cooking up in the kitchen from its initial smell. That one long, hard whiff I took when I walked up to the side door of the house after school generally told me what was going on inside of the kitchen. Yep.
Cajun shrimp stew has a deep, earthy, and oh soooo salty in all the right ways kind of aroma. It’s kind of like seafood gumbo, which is the closest thing that I can compare it to someone who’s never tasted it before. Seafood gumbo and shrimp stew are similar, and many of the ingredients are the same in both dishes.
However, and this is a big, big however: The shrimp and other shellfish in seafood gumbo are covered in a whole lot more water or stock than the shrimp in Cajun shrimp stew. I’m talking like 8 to 10 cups of water/stock for gumbo. And like 3 cups of liquid tops for a stew.
So, gumbo with shrimp in it is a big ole pot of soup. And, shrimp stew is a basically another Cajun smothered seafood entree. Its lower water content – and reduced cooking temperature – develop a similar but deeper oh soooo deliciously different flavor profile than it’s gumbo cousin.
And, well, it’s just another one of my childhood dishes whose temporary absence left a hole in my heart once my pesky gluten intolerance issues were revealed. It was one of the dishes that fueled the creation of my Trinity Roux™.
And, well, since I couldn’t live without this gluten free Cajun shrimp stew I didn’t want y’all to have to, either. Yep…
Oh Sooo Soul-Warming Gluten Free Cajun Shrimp Stew
I believe that the best part about my gluten free Cajun shrimp stew is the way that it makes you feel. The slow-cooked Trinity Roux™ infuses the onion, bell pepper, and celery bits deep, deep into the grain free roux. I stop the Trinity Roux™ cooking process a few minutes earlier for this stew than I do for my gluten free chicken and sausage gumbo. It’s pretty much the same cooking time as my Paleo seafood gumbo.
The reason I don’t want the Trinity Roux™ to be as dark as I would make it for meat or poultry is simple. I don’t want the Trinity Roux™ flavor to upstage the shrimp flavor in my stew. Nope. And, I don’t want shrimp stock to overpower the natural shrimp flavor either. So, I use water instead. Yep. Well, filtered water.
This carefully thought-out process of mine gives the seasoned shrimp enough time to release its own small bit of broth that injects a whole lot of flavor into the stew.
The velvety stew texture, the south Louisiana shrimp flavor, and the tender potatoes that melt in your mouth make preparing this classic Cajun food recipe all worth it. Yep. Easy to make once you master the Trinity Roux™, this gluten free Cajun shrimp stew is fancy-enough-for-company comfort food love. Share with those you want to culinary heart hug. And see y’all on the yum side…
- 2 pounds raw shrimp, peeled and deveined
- 1 teaspoon Louisiana hot sauce
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon zest
- 1 tablespoon onion powder
- 1 teaspoon dried paprika
- pinch salt
- Trinity Roux™
- 1 large potato, peeled and chopped
- 2 cups water
- salt, pepper, and cayenne pepper to taste
- ½ to 1 teaspoon Louisiana hot sauce
- ½ to 1 teaspoon dried paprika
- Season the shrimp with the teaspoon of Louisiana hot sauce, dried parsley, lemon zest, onion powder, and dried paprika. Set aside.
- Prepare the Trinity Roux™ in a cast iron Dutch oven using filtered water. Decrease cook temperature to medium-low.
- When the Trinity Roux™ is ready, sprinkle the seasoned shrimp with the pinch of salt. (The seasoned shrimp should have released about ¼ to ½ cup of natural stock by now that is going to add a lot of flavor to the stew. The pinch of salt at the end releases a little more liquid into the stock, which is going to add a whole lot of flavor to the stew.)
- Add the water and potatoes. Cook until potatoes are tender, about 15 minutes.
- Add the shrimp in its broth. Cook for 5 to 10 minutes, or until the shrimp cook through.
- Taste, and adjust seasonings, if necessary.
- Serve over rice. Or with Cajun cauliflower salad for grain free or Paleo diets.