Audry's Shrimp Stew


  • 1/3 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 cup small, peeled shrimp
  • 3 cups water
  • 2 tablespoons finely chopped green bell pepper
  • 2 tablespoons minced celery
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 tablespoon ground black pepper


This Is A Recipe Taught To My By My Mother-in-law, Audry Falgout. It Has A Great Flavor And For Being A South Louisiana Recipe In Well Seasoned But Not Overly Seasoned. The Darker You Cook Your Roux, The Deeper The Flavor. This May Seem Like A Long Time

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