Shrimp Stew- A Taste of Maw Maw's Kitchen

Some recipes are more than food--they're memories, family history, and love passed from one generation to the next. For me, shrimp stew will always belong to my Maw Maw. She was a Cajun lady from Thibodaux, Louisiana and she poured her heart into every dish that came out of her kitchen.

Maw Maw was always busy-- cooking, tending to her vegetable and flower gardens, and doing everything she could for her family. And yet, she never seemed too busy to make a meal that brought everyone to the table. She had the sweetest spirit, the kind of warmth you felt the second you walked into her home, often to the smell of something simmering away on the stove.

Like so many of her generation, Maw Maw didn't cook with a recipe card. Her dishes lived in her memory, passed down from her parents and grandparents, evolving over time but always carrying the same heart. Looking back, I wish we had thought to write them down, to preserve them exactly as she made them. The beauty of Cajun cooking is that it's as much about the feeling and tradition as it's about the exact measurements.

This is my first attempt at making Shrimp Stew on my own, and I can't help but think of her as I make this. With fall upon us, it feels like the perfect time to reconnect with my Louisiana roots. This recipe may not be exactly as Maw Maw made it, but I hope that in cooking it, I will make her proud.

So here's to family, tradition, and keeping our loved ones close through the meals we share.

Cajun Shrimp and Andouille Sausage Stew

Serves 6

For the roux:

1/2 cup vegetable oild

1/2 cup all purpose flour

For the stew:

1 1/2 lbs shrimp (peeled and deveined)

1 lb andouille sausage, sliced into rounds

1 medium yellow onion, finally chopped

1 bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1/2 t cayenne pepper (I used Tony Chacere's)

1 t dried thyme

1 t dried oregano

Salt and pepper to taste

4 cups seafood or chicken stock ( homemade or store bought)

Cooked white rice, for serving

In a large heavy bottomed pot or Dutch oven, heat the oil over medium heat. Slowly whisk in the flour. Stir constantly for 20-30 minutes, adjusting the heat as needed, until the roux is a deep brown (like the color of dark chocolate). Be patient--this step builds flavor.

Once the roux is ready, add chopped onion, bell pepper, and celery (the Cajun trinity). Saute for 5-7 minutes until softened. Add garlic and cook another minute.

Stir in the andouille sausage, cayenne, thyme, and oregano. Let cook for 5 minutes to deepen the flavor.

Gradually stir in the stock, scraping up any browned bits. Bring to a simmer, reduce heat, and cook uncovered for 30-40 minutes to let flavors develop. Stir occasionally.

With about 5-7 minutes left, add the shrimp. Cook just until they turn pink and curl

Taste and season as needed.

To Serve:

Spoon over a bowl of white rice. Garnish with chopped green onions and parsley, if desired.