![]() I have, and will continue to act, on all violations.Introducing my newest comfort food love: BEEF STEW. ![]() Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.ĪLL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.ĭISCLAIMER: This is a recipe site intended for entertainment. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Hope you enjoy giving it a try!Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Simmered for a bit before adding in the raw shrimp - for this stew I use small shrimp - then finished with a bit of parsley and sliced green onion, this makes an easy and mighty fine supper with a little less time commitment than a full blown gumbo. If you are using already peeled, frozen shrimp, simply substitute a commercial seafood, chicken or vegetable stock/broth, or just plain water. It starts with a roux, veggies are added in, and shrimp stock, easily made with the heads and shells of the raw shrimp. Whatever you call it, it's pretty much the same process as gumbo to be honest. In fact, add in whatever you like to make it your own. I know some folks would disagree with me on both sides of that, and I ain't sayin' I'm right or wrong y'all, never would I say that, so include tomatoes if you like. All of my seafood gumbo recipes contain a bit of tomato, but for the stew I don't use them. Like gumbo, some shrimp stew recipes have some form of tomato in them - whole, diced or even just a bit of paste. Sort of like a seafood version of what we know as a beef stew, and that's certainly not gumbo! My shrimp stew doesn't use okra, or gumbo filé, and has a faster cooking, and thus lighter colored and far thicker roux. While shrimp stew is similar to gumbo, it's also different. I personally have been known to use both myself! Gumbo uses a deep, rich roux, but as roux cooks, it loses it's thickening power, and that's where okra or gumbo filé comes in. ![]() What exactly sets it apart from gumbo? Well, in truth, although "rules" have relaxed on how to make it, gumbo should typically include okra, or at least gumbo filé - the ground leaf of the sassafras tree - both used, along with a roux, as thickeners. ![]() What I mean is a reference to how the same basic ingredients are often used and simply the application or process within the recipe and presentation differ. ![]() Simplicity is what makes up a Cajun Shrimp Stew - a simple light roux, onion, sweet bell pepper and a few seasonings is all there is to it!Ĭajun food kinda reminds me sometimes of Mexican food. ![]()
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