Instructions: Place a large, heavy saucepan over medium heat and allow the pan to get hot. Add oil and allow it to get hot, then gradually add flour while whisking to a smooth, but not too thick paste. This is the roux

(pronounced roo) for your stew. A roux is the base for all good Cajun dishes and can be a little tricky if your fire is too hot or if you dont keep an eye on it! Over medium heat, continue stirring your roux until it begins to darken slightly then lower your heat to medium low. You should continue stirring constantly until your roux is a dark brown, mahogany color. Add your all vegetables, except the garlic and stir in to coat with your roux. At this point, the moisture from the vegetables will prevent your roux from burning, so you do not need to stir constantly. With the heat set to medium low, put the cover on and stir every two to five minutes until vegetables are very soft. Add stock or water and garlic, to make a moderately thin gravy and add your seasonings, also. Increase heat to medium and allow to come to a boil, then reduce to a temperature where the liquid is barely boiling. Cook for 15-20 minutes to allow flavors to blend and sauce to reduce somewhat. Add your shrimp and cook for another 5-10 minutes. You may need to add more seasoning after the shrimp have cooked. Lower heat to a simmer, add garnishes and serve over white rice with hot, buttered French bread and potato salad.

Serves
4-6 adults, depending on the heartiness of their appetites!

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