Ingredients

1 cup vegetable oil 1 ½ cups all-purpose flour 2 ½ cups finely chopped onion ¼ cup minced garlic (about 12 cloves) 10 cups Rich Shrimp Stock (page 173) 2 bay leaves 1 ¼ teaspoons freshly ground black pepper ¾ teaspoon cayenne 2 teaspoons chopped fresh thyme leaves 1 ½ tablespoons kosher salt 3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces 2 pounds small or medium shrimp, peeled and deveined ¼ cup chopped green onion, green part only 2 tablespoons chopped fresh parsley leaves Steamed long-grain white rice, for serving

Description

Cajun Shrimp Stew, Recipe

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