A hearty and flavorful Cajun-inspired seafood stew, perfect for a comforting meal.
Peel and devein the shrimp, reserving the shells for stock.
Using the shells for stock enhances the seafood flavor of the stew.
In a large pot, heat the oil over medium heat and whisk in the flour to make a roux. Stir constantly until it turns a deep brown color.
Keep stirring to prevent the roux from burning, as it can happen quickly.
Add the chopped onion, bell pepper, and celery to the roux and sauté until softened.
Sautéing the vegetables in the roux adds depth to the flavor.
Gradually add the water to the pot, stirring to combine with the roux.
Adding the liquid slowly prevents lumps from forming in the roux.
Stir in the tomatoes, bay leaves, thyme, cayenne pepper, black pepper, and salt. Bring to a simmer.
Taste the stew and adjust the seasoning as needed.
Add the sliced sausages and okra to the pot and simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Add the shrimp to the pot and cook until they turn pink, about 5 minutes.
Avoid overcooking the shrimp to keep them tender.
Remove the pot from heat, cover, and let sit for 10 minutes before serving.
Letting the stew rest allows the flavors to settle and intensify.
Serve the stew hot over rice or with crusty bread.
Garnish with fresh parsley for a pop of color and freshness.
