New Orleans Inspired Shrimp Fricassee

Shrimp Fricassee is a rich, saucy dish with a satisfying, stick-to-your-ribs quality that makes it a perfect recipe when you’re craving a hearty meal.

I spent so much time and energy writing my “Things to Eat, Drink & Do in New Orleans” post that, in the end, I purposely excluded the recipe that I originally wanted to include in that post: Shrimp Fricassee.

I figured no one would scroll allllllll the way down the post {it was a long one} and I sure didn’t want to risk having anyone miss out on this bowl of hearty goodness just because I’m long-winded. So I decided to give this its very own, stand-alone post to ensure that it got a chance to shine, front and center.

In honor of Mardi Gras, I wanted to share something with some Louisiana flair, and I found just that in a recipe I found, fittingly, in Louisiana Cookin’ Magazine. The original recipe was for Crawfish Fricasee, but since those little mud puppies aren’t as easy to get your hands on down here in South Florida {I don’t typically see them, at least} I swapped them out for plump shrimp instead.

I know that there are strong traditional methods of cooking certain things that probably shouldn’t be tampered with lest you want a feisty Cajun on your case, but I went right ahead and made a few little changes that, luckily, I don’t feel hurt the integrity of the dish.

I reduced the amount of butter and flour that forms the blond roux {the thickening base for many of Louisiana’s most beloved dishes}, and used vegetable stock instead of chicken stock just because that’s what I usually have on hand. Though the amount of liquid may seem excessive once you pour everything in and let it start simmering, I can assure you that it reduces down to a perfectly thick, rich, saucy concoction that is ideal for ladling over a bowl of hot rice.

New Orleans Inspired Shrimp Fricassee

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• Author: Dianna Muscari
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

A New Orleans-inspired twist on a classic. This creamy shrimp dish is perfect for a cozy weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

• 3 tbsp butter
• 1 tbsp olive oil
• 1/4 cup flour
• 1 cups (237 ml) diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 canned diced tomatoes
• 1 cups (237 ml) sliced white mushrooms
• 2-3 cloves garlic (minced or grated)
• 1 quarts (946 ml) vegetable stock
• 1/2 cup white wine
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp salt
• Cracked black pepper
• 1 lbs (454 g) raw shrimp

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Instructions

1. Heat butter and olive oil in a large, deep saucepan over medium heat until melted. Sprinkle flour over the butter and whisk until smooth. Continue to cook, whisking often, until the mixture has turned a golden tan color.
2. Stir in onion, carrot, celery, and tomatoes and cook for about 5 minutes until the mixture thickens and becomes pasty.
3. Add vegetable stock a little at a time while whisking to avoid lumps, then whisk in wine and add bay leaves and thyme. Add salt and pepper to taste.
4. Bring to a bubble and simmer for about 20 minutes, stirring/scraping the bottom of the pan every so often, until the liquid has reduced and the sauce has thickened.
5. Add the raw shrimp to the pan and cook for about 5 minutes, until opaque and cooked through.
6. Serve over rice.

Notes

• For a richer flavor, use a combination of butter and shrimp stock instead of all vegetable stock.
• If you don’t have white wine, substitute with an equal amount of additional vegetable stock or chicken broth.
• To prevent overcooking, add the shrimp only once the sauce has thickened and is at a gentle simmer.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Creole

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 20
• Fiber: 3
• Protein: 35
• Cholesterol: 200

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