Cajun Creole · intermediate
Creole Crab And Shrimp Stew
A traditional coastal Louisiana seafood stew of tender shrimp and lump crabmeat simmered in a dark brown roux gravy with sweet peppers.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy saucepan over medium heat, add all-purpose flour, and whisk constantly for 10 minutes until a dark milk-chocolate color roux forms.
- 02
Stir chopped yellow onion, green bell pepper, celery, and minced garlic into the roux and saute for 5 minutes until vegetables soften.
- 03
Slowly pour in halal vegetable broth while whisking constantly to prevent lumps, then bring sauce to a gentle simmer.
- 04
Season sauce with salt and black pepper to taste, reduce heat to low, and simmer uncovered for 15 minutes to thicken.
- 05
Add raw shrimp to the saucepan and cook for 4 minutes until pink and opaque.
- 06
Gently fold in lump crabmeat during the final minute of cooking just until heated through, then serve immediately over warm rice.
A LITTLE KITCHEN KNOW-HOW
Brown Roux Seafood Gravy
Combining a dark toasted flour-and-oil roux with aromatics and broth to create a silky, deeply savory base for delicate shellfish.
Notes from the kitchen
- Add crabmeat gently at the very end to keep lump pieces intact without breaking them apart.
- If the roux turns dark too quickly or shows black spots, discard and restart to avoid a bitter gravy base.
- Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.