Seafood · ALWAYS FREE
Shrimp roux stew with rice
A golden-brown flour roux thickens a pepper, celery and onion stew, with shrimp added near the end.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Measure and chop all ingredients before heating the roux. In a heavy 3-quart (2.8-liter) saucepan, stir oil and flour over medium-low heat for 12–18 minutes until evenly golden-brown like peanut butter, stirring constantly along the bottom. Lower heat if browning too fast; if black specks or burnt odor appear, stop and discard the burned roux rather than continuing with it.
- Carefully stir onion, bell pepper and celery into the hot roux; it can sputter. Cook 8–10 minutes, stirring, then add garlic, paprika, thyme and cayenne for 1 minute. Gradually stir in about 2 ½ cups (600 g) water and 3 g salt. Simmer gently 20 minutes, stirring periodically, until vegetables are tender and sauce coats a spoon.
- Meanwhile combine dry rice, remaining about 1 ⅔ cups (400 g) water and 1 g salt in a small saucepan. Bring to a boil, cover and simmer on low for 15–20 minutes or according to the rice package until tender and water is absorbed. Rest covered off heat for 10 minutes. Add plain water only if needed before grains are tender.
- Add raw shrimp to the simmering stew and cook gently 4–6 minutes, stirring, until opaque and pearly and thickest pieces reach 145°F (63°C). Stir in all scallion. Divide all rice and stew into four bowls. Refrigerate leftovers in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 432 kcal
- Protein
- 30.9 g
- Total carbohydrate
- 54.3 g
- Total fat
- 10.1 g
- Total sugars
- 3.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All stew and rice divided by four. Contains shellfish and wheat. Dairy-free depends on checked packaged ingredients and cross-contact requirements. No seafood stock, butter, sausage, bread or finishing oil included; not an authenticity claim.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Dairy-Free: Complete ingredient review of Shrimp roux stew with rice: raw peeled deveined shrimp; canola oil; all-purpose enriched flour; onion; green bell pepper; celery; garlic; ground paprika; dried thyme; ground cayenne; water; dry enriched long-grain white rice; salt; scallion. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
