Quote:
Originally Posted by weedeater
You have a recipe fer dat skrimp stew.... sure looks good
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Not really.... I'll tell you how I did this one though.
My wife normally make a big batch of roux and puts it up in the fridge in mason jars. When you do this the oil and flour separates. I cut up 3 medium onions and 1 bell pepper and browned it down in some of the oil that I came off the top of the roux jar. Browned them for about 30-40 minutes till they got to be a nice almost peanut butter color. Next I added 3 big servin spoons of roux. Let it cook down and then I add water just enough to get the roux/onions nice and thick. Then I add my shrimp, the shrimp give off a lot of water so I do t add more till they cook down a little.