Crab and Shrimp Stew with a Rich Seafood Roux
This crab and shrimp stew uses a dark roux, seafood stock, vegetables and cayenne for a rich savory bowl. Cooked crab is added near the end, while raw shrimp is cooked only after the stew base is ready.
Mexican Blue Shrimp | Crab Collection | Shrimp & Prawns
Ingredients
- 1 lb cooked crab meat or cooked crab sections
- 1 1/2 lb raw shrimp, peeled and deveined
- 1 1/4 cups chopped onion
- 3/4 cup chopped celery
- 1/2 cup diced bell pepper
- 2 bay leaves
- 1/2 tsp cayenne, or to taste
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 7 cups seafood stock
- Salt to taste
- Fresh parsley
Method
- Heat oil in a heavy pot over medium heat. Gradually stir in flour and cook, stirring frequently, until the roux reaches a deep brown color without burning.
- Add onion, celery and bell pepper and cook until they begin to soften.
- Stir in stock, bay leaves and cayenne. Simmer until the vegetables are tender and the base has developed flavor.
- Add raw shrimp and cook until the flesh is firm, pearly and opaque.
- Add cooked crab near the end and heat gently through rather than boiling it for an extended period.
- Remove bay leaves, adjust seasoning and finish with parsley.
Choosing the Seafood
Crab: use cooked crab appropriate for the stew and add it late. Browse current choices in the Crab collection.
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Shrimp: Mexican blue shrimp are the primary raw-shrimp choice. Spot prawns can be used as a premium alternative. If using fully cooked Pacific pink shrimp, thaw as directed and add it with the cooked crab near the end instead of using the raw-shrimp step.
Serving Ideas
Serve with rice or crusty bread. For a thicker bowl, reduce the base before adding the seafood; for a lighter consistency, add more seafood stock.
Compare shrimp formats in the Wild-Caught Shrimp Guide.
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