Cajun Shrimp Stew | Louisiana Kitchen & Culture

Ingredients

• 1 cup vegetable oil
• 1½ cups all-purpose flour
• 2½ cups finely chopped onion
• 1/4 cup minced garlic (about 12 cloves)
• 10 cups rich shrimp stock
• 2 bay leaves
• 1¼ teaspoons freshly ground black pepper
• 3/4 teaspoon cayenne
• 2 teaspoons chopped fresh thyme leaves
• 1½ tablespoons kosher salt
• 3 large baking potatoes (2½ to 3 pounds), peeled and cut into 2-inch pieces
• 2 pounds small or medium shrimp, peeled and deveined
• 1/4 cup chopped green onion, green part only
• 2 tablespoons chopped fresh parsley leaves
• Steamed long-grain white rice, for serving