Food Network: Shrimp Stew

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Shrimp Stew
Recipe from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Ingredients
2 pounds medium-size shrimp, shells and heads on
6 cups water
1 medium-sized yellow onion, quartered
2 bay leaves
1 tablespoon plus 1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped

Directions

Peel the shrimp and reserve the shells and heads. Refrigerate the
shrimp and put the shells and heads in a large saucepan. Add the water, onions, bay leaves, and 1
tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered for 30
minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and
set the shrimp stock aside. Combine the oil and flour in a large cast iron pot or enameled cast
iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut
butter, about 15 to 20 minutes. Add the chopped onion, bell pepper, and celery and cook, stirring,
until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend the roux. Bring to a boil,
then reduce the heat to medium-low and simmer, uncovered for 1 1/2 hours. Add the shrimp, the
remaining 1/2 teaspoon salt and the cayenne and cook for 20 minutes. Remove from the heat and stir
in the parsley Ladle into individual soup bowls, garnish with the chopped egg, and serve
hot.