In Creole country, as mentioned in earlier posts, Monday was and still is wash day or Red Beans and Rice Day. But along the creekbeds and in the bayou, wash day meant settling a black iron pot along side the fire right next to the large wash kettle. Here you would find real, homestyle Cajun dishes, like this one.
Shrimp and Potato Stew
serves 6 to 8
1/2 cup lard or cooking oil
1/2 cup plain flour
1 cup diced onion
1 cup deiced celery
1/2 cup diced bell pepper
1/4 cup minced garlic
4 cups chicken stock
1 long red chili pepper
1 bay leaf
1/2 teaspoon cayenne pepper, if desired
1/2 cup chopped parsley, divided
Salt and black pepper to taste
4 large potatoes, peeled and cubed
1/2 cup green onions
2 pounds small shrimp, peeled and deveined
2 links (about 16 oz) andouille sausage, diced
In a large Dutch oven or heavy bottom stockpot, heat the oil over medium heat and whisk in the flour. Make a light brown roux stirring constantly for 5 to 7 minutes. Stir in the onion, celery, bell pepper and garlic. Saute 5 to 10 minutes or until vegetables are wilted.
Slowly pour in the chicken stock half cup at a time, mixing after each addition. Add the chili pepper, bay leaf, cayenne, salt and pepper to taste. Cook until mixture begins to simmer. Add the potatoes and bring back to a low simmer. Reduce heat and cook until potatoes are tender, about 20 minutes.
Meanwhile, saute sausage in a skillet to render fat and pour off the grease. Add sausage to pot when potatoes are tender along with the remaining parsley and green onions. Bring back to a low simmer. Stir in the shrimp and turn off heat.
Cover and let set for 5 minutes for the shrimp to cook.