Hearty Shrimp Stew with Sausage and Potatoes – Southern Comfort in a Bowl

If you’re craving serious comfort food with deep Cajun roots, this Shrimp Stew with Sausage and Potatoes will hit every note. It starts with a slow-cooked dark roux, layered with the “Holy Trinity” of Louisiana cooking—onion, bell pepper, and celery. Smoky sausage, tender shrimp, and creamy potatoes soak up all that savory flavor. Served over fluffy rice, it’s soul food at its finest.

Louisiana Shrimp Stew with Sausage and Potatoes

📋 Ingredients

For the Roux:

• 1 cup vegetable oil
• 1 cup all-purpose flour

Veggies & Seasoning Base:

• 1 large onion, chopped
• 1 bell pepper (any color), chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced

Liquid:

• 6 cups seafood stock (or chicken stock if unavailable)

Spices (adjust to taste):

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tsp dried thyme
• 1 bay leaf

Protein & Add-ins:

• 12 oz smoked sausage, sliced and browned
• 2 medium potatoes, peeled and cubed
• 1.5 lbs large shrimp, peeled and deveined

To Serve:

• Cooked white rice
• Chopped parsley or green onions (optional garnish)

👩‍🍳 Instructions

1. Make the Roux

• In a large heavy-bottomed pot or Dutch oven, heat 1 cup oil over medium-low heat.
• Slowly whisk in 1 cup flour.
• Stir constantly with a wooden spoon or whisk—do not leave it! The roux will gradually darken through several shades.
• You’re aiming for a dark peanut butter or copper color, which can take 20–30 minutes. Be patient.

2. Build the Flavor

• Add chopped onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened.
• Stir in minced garlic and cook for 1 more minute.

3. Add Stock & Seasoning

• Pour in 6 cups of seafood stock, whisking to dissolve the roux into the liquid completely.
• Add your spices and bay leaf.
• Bring to a simmer and let it cook uncovered for 25 minutes, stirring occasionally.

4. Add Sausage

• In a skillet, brown sliced sausage until golden (optional but adds flavor).
• Add the browned sausage to the stew and simmer for 15 minutes.

5. Add Potatoes

• Stir in the cubed potatoes and cook for 8–10 minutes, or until tender.

6. Add Shrimp

• Finally, add the shrimp and simmer for just 5 minutes, until pink and curled.
• Turn off the heat. Let it sit covered for 5 minutes.

7. Serve

• Ladle the stew over warm white rice and garnish with fresh parsley or green onions if you like.

🍽️ Tips & Variations

• Spice it up: Add hot sauce or more cayenne if you like heat.
• No seafood stock? Use chicken stock with a splash of clam juice or fish sauce for depth.
• Make ahead: The flavors deepen as it sits—perfect for next-day leftovers!