<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3wegH6_1H1bWYvK00" alt="https://img.particlenews.com/image.php?url=3wegH6_1H1bWYvK00" width="1200" height="600" >Recipe courtesy Chef Big John, Rouses Markets<h2>Ingredients</h2><ul><li>2 pounds Gulf shrimp, peeled and deveined</li><li>2 teaspoons Rouses Creo seasoning, plus more to taste</li><li>12 ounces fully cooked andouille, diced</li><li>½ cup vegetable oil</li><li>½ cup all-purpose flour</li><li>1 large yellow onion, chopped</li><li>1 tablespoon minced garlic</li><li>2 pounds russet potatoes, peeled and cut into 1-inch cubes</li><li>8 cups unsalted shrimp stock, plus more as needed</li><li>1 bay leaf</li><li>¼ teaspoon ground black pepper</li><li>¼ cup chopped fresh parsley</li><li>¼ cup sliced green onions, plus more for garnish</li><li>Cooked white rice, for serving (optional)</li></ul><h2>Instructions</h2><ol><li>Toss the shrimp with the Creo seasoning and refrigerate while preparing the stew.</li><li>Heat the oil in a heavy pot over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns a rich brown. Reduce the heat if it begins to scorch.</li><li>Add the onion and andouille to the roux. Cook for 5–7 minutes, stirring often. Stir in the garlic and cook for 30 seconds.</li><li>Gradually whisk in the stock. Add the potatoes, bay leaf and black pepper. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the potatoes are tender. Add warm stock as needed to thin the stew.</li><li>Fold in the shrimp and simmer gently for 3–5 minutes, until opaque throughout. Stir in the parsley and green onions, then remove the bay leaf.</li><li>Taste before adding more Creo seasoning. Serve in bowls or over a small scoop of white rice, garnished with extra green onions.</li></ol>Chef Big John’s tip: Stir the roux constantly and brown it slowly. Add the shrimp last so they stay tender and juicy. The andouille and seasoning contribute salt, so taste before adding more seasoning.Serving suggestion: Serve with warm French bread or skillet cornbread.ABOUT:Locations:7361 Theodore Dawes Rd., Theodore, AL 36582, (251) 653-73911545 Gulf Shores Parkway, Gulf Shores, AL 36542, (251) 948-4715112 Saraland Loop, Saraland, AL 36571, (251) 675-81244350 Old Shell Rd., Mobile, AL 36608, (251) 380-00206729 Spanish Fort Rd., Spanish Fort, AL 36527, (251) 621-05527765 Airport Boulevard #609, Mobile, AL 36608, 251-272-502625405 Perdido Beach Boulevard, Orange Beach, AL 36561, 251-272-50343075 US Highway 98, Daphne, AL 36526</div></body>

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2 teaspoons Rouses Creo seasoning, plus more to taste. 2 pounds russet potatoes, peeled and cut into 1-inch cubes. Cooked white rice, for serving (optional) Toss the shrimp with the Creo seasoning and refrigerate while preparing the stew. Heat the oil in a heavy pot over medium heat. Stir in...

Recipe: Shrimp & Potato Stew

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2 teaspoons Rouses Creo seasoning, plus more to taste. 2 pounds russet potatoes, peeled and cut into 1-inch cubes. Cooked white rice, for serving (optional

Recipe: Shrimp & Potato Stew

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