Cajun Shrimp Stew

Ingredients:

• 2 pounds of small raw shrimp, peeled and deveined
• 3/4 cup of canola or vegetable oil
• 3/4 cup of all purpose flour
• 1 cup of chopped onion
• 1/4 cup of chopped green bell pepper
• 4 cups of shrimp stock or water, warmed
• 1/2 teaspoon of kosher salt
• 4 turns of freshly cracked black pepper
• 1/4 to 1/2 teaspoon of Cajun seasoning (like
Slap Ya Mama), or to taste
• Pinch of thyme
• 2 tablespoons of chopped fresh parsley, reserve some for garnish
• 1/4 cup of sliced green onion, reserve some for garnish
• Hot cooked rice

Instructions:

Peel and devein shrimp, pat dry, press a paper towel down on top of them and refrigerate. Heat oil over medium high heat in a stockpot or cast iron Dutch oven, stir in the flour and cook and stir until the color of peanut butter, about 10 minutes. Add the onion and pepper; cook and stir until softened. Slowly stir in the stock or water, a little at a time, bring mixture up to a boil, reduce heat and simmer for about 30 minutes. Add the salt, pepper, Cajun seasoning, thyme and shrimp; simmer for another 10 minutes or until shrimp is cooked through. Stir in the parsley and green onion; taste and adjust seasonings. Garnish with additional parsley and green onion if desired, served over hot cooked rice, with hot buttered French bread and a side salad.