Best 8 Creole Shrimp Stew With Fennel Recipes

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Indulge in a culinary journey to the vibrant streets of New Orleans with our Creole Shrimp Stew with Fennel. This classic dish is a harmonious blend of flavors, featuring succulent shrimp simmered in a rich and aromatic tomato-based broth. Fennel adds a touch of anise-like sweetness, while celery, onion, and bell peppers provide a medley of textures and flavors. Served over fluffy rice, this stew is a comforting and flavorful meal that captures the essence of Creole cuisine.

In addition to the main recipe, we offer three tantalizing variations that cater to different tastes and dietary preferences. For a spicier kick, try our Creole Shrimp Stew with Andouille Sausage, where the smoky andouille sausage adds a robust flavor. If you prefer a vegetarian option, our Creole Vegetable Stew is a delightful medley of fresh vegetables simmered in a flavorful Creole broth. And for those seeking a seafood extravaganza, our Creole Seafood Stew combines shrimp, crab, and mussels in a delectable seafood symphony.

No matter your choice, each recipe promises an explosion of flavors that will transport you to the heart of Louisiana. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Creole Shrimp Stew with Fennel and its delectable variations.

Let's cook with our recipes!

SHRIMP CREOLE



Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

Steps:

  • Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

CREOLE SHRIMP STEW



Creole Shrimp Stew image

Traditional New Orleans Creole Shrimp Stew is made with a brown roux and tomato sauce/paste, giving it a reddish orange appearance and a truly unique and delicious taste. Shrimp is the most traditional seafood used in this dish but crawfish, lump crabmeat or scallops can also be used.

Provided by Donna Graffagnino

Categories     Seafood

Time 1h

Number Of Ingredients 18

2 lb medium shrimp (61-70 ct), peeled and deveined
2 Tbsp butter for roux
3 Tbsp flour for roux
***or*** 3 tablespoons store bought roux
1 c onions, chopped
1 bunch green onions, sliced thin
3/4 c celery, chopped or 1 tsp powdered celery
1/2 red or green bell pepper chopped, or 2 tsp powdered bell pepper
4 clove garlic, minced
1 can(s) 6 oz tomato paste
1 can(s) 15 oz tomato sauce
1 Tbsp worcestershire sauce (lea & perrin's)
3-4 c shrimp or chicken stock, as needed
2 Tbsp dried parsley, chopped or 4 tbsp fresh
1 Tbsp dried basil, chopped or 2 tbsp fresh
1/2 tsp cayenne pepper
cooked white rice
fresh chopped basil for garnish

Steps:

  • 1. Cook a pot of white rice, drain, rinse once with cold water to stop cooking process and set aside.
  • 2. In large saucepan or medium stockpot, over medium heat, make a medium brown roux with 2 T. butter & flour, stirring constantly. (See Note below) ***If you can find Roux in a jar at the grocery store, use that to make this quick and easy.***
  • 3. Once roux reaches color slightly darker than peanut butter, reduce heat to medium low and add onion, green onion, garlic, bell pepper, celery, parsley to the roux and stir very frequently until vegetables are tender. I like to keep mine in the roux mixture for 15-20 minutes. Vegetables will start to blend with roux to make a paste - that's when it's ready for the next step.
  • 4. Add tomato paste and sauce; stir to blend in with seasoning mixture and reduce heat to lowest setting. Let flavors blend, stirring frequently for 10 minutes.
  • 5. Begin adding stock as needed, stirring constantly to keep smooth. As it heats up and thickens add more stock to reach a medium soup consistency. Simmer for at least 20 minutes, but the longer you simmer it, the better it gets. Keep heat on low and stir frequently. If sauce starts to get too thick add a little stock or water. Add creole seasoning and taste - add salt, pepper & adjust seasonings as needed.
  • 6. Add the raw shrimp and cook for 10 minutes until shrimp are completely cooked and start to curl up. If using pre-cooked crawfish or lump crabmeat add that about 5 minutes before you're ready to eat and heat through. Taste again and adjust seasonings because the shrimp will absorb some of the salt from the sauce. Serve in deep bowl over white rice and french bread. Garnish with chopped fresh basil if desired.
  • 7. *NOTE: You can make a roux in a 4 cup glass measuring cup in the microwave. Combine butter and flour, and nuke on high at 30 second intervals, stirring after each. Cook until desired color. I like to stop my roux at the peanut butter color stage. *TIP: DON'T throw away those shrimp heads and peels. Freeze them in a little water and save until you have enough to make shrimp stock.
  • 8. *OPTIONS: You can substitute shrimp with crawfish tails, lump crabmeat and/or scallops

FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

Steps:

  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
  • Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
  • Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

CREOLE SHRIMP STEW WITH FENNEL



CREOLE SHRIMP STEW WITH FENNEL image

Categories     Rice     Shellfish     Stew

Yield 6 -8 servings

Number Of Ingredients 14

1 lb med. count shrimp, peeled
2 cups fish or chicken stock
1/2 cup fresh fennel, finely chopped
1 large yellow onion, finely chopped
1 large red bell pepper, finely chopped
6 cloves minced garlic
1 stalk celery, finely chopped
1/2 cup vegetable oil
1/2 cup all purpose flour
Dash cloves
Salt, pepper, cayenne pepper to taste.
1/2 cup chopped parsley for garnish
1 tsp concentrated Zatarran's liquid crab boil
Bay leaf (remove when finished cooking)

Steps:

  • Heat oil in dutch oven. Add flour. Cook, stirring constantly over medium heat until a rich, beer bottle brown. Add onions, celery, garlic, fennel, red pepper. Cook until onions are clear. Add shrimp and cook until pink. Add all other seasonings and stock. (You can add water if nescessary to get the stew to the right consistency). Simmer for about 30 minutes. Serve over rice.

SEAFOOD IN FENNEL BROTH



Seafood in Fennel Broth image

An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 small fennel bulb, chopped (1 1/2 cups), plus 1/3 cup fronds for serving (optional)
2 shallots, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
Kosher salt
1 1/2 teaspoons smoked sweet paprika
1 1/2 teaspoons cumin seeds, crushed
1 1/2 teaspoons coriander seeds, crushed
1/2 cup dry vermouth
1/2 cup clam stock, such as Bar Harbor
24 small clams, such as littleneck and Manila
3/4 pound striped-bass fillet, cut into approximately 1 1/2-by-2-inch strips
1 pound large head-on shrimp, or 3/4 pound large headless shrimp
1 can (15 ounces) white beans, such as cannellini, drained and rinsed
3 tablespoons fresh lemon juice
Parsley leaves, for serving

Steps:

  • Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
  • In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
  • Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.

SHRIMP CREOLE



Shrimp Creole image

Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.

Provided by Vallery Lomas

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or less, if desired)
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pound shrimp, peeled and deveined
2 teaspoons homemade or store-bought Creole seasoning
1/4 cup unsalted butter (1/2 stick)
1/3 cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced
1 (15-ounce) can tomato sauce (no salt added)
1 to 2 teaspoons hot sauce, to taste (optional)
1 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 dried bay leaves
Fine sea salt and black pepper
1/4 cup chopped scallions
1/4 cup chopped flat-leaf parsley leaves and tender stems
Steamed rice, for serving

Steps:

  • Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
  • Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
  • In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
  • Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
  • Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
  • Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
  • Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

CREOLE SHRIMP STEW



Creole Shrimp Stew image

Make and share this Creole Shrimp Stew recipe from Food.com.

Provided by Jellyqueen

Categories     Stew

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup bacon, Chopped
1/3 cup all-purpose flour
4 stalks celery, chopped
1 large onion, chopped
1 large green pepper, chopped
6 green onions, chopped
1 cup tomato paste
3 cups seafood stock
2 cups water
2 tablespoons lemon juice
1 tablespoon granulated sugar
creole spices
2 lbs shrimp, uncooked, shelled
1/4 cup fresh parsley, Minced

Steps:

  • Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
  • Blend in flour and whisk until it burns a peanut brown color.
  • Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
  • Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
  • Stir to blend mixture into a roux.
  • Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
  • Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
  • Serve hot over hot rice. 4 servings.

Nutrition Facts : Calories 359.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 293.9, Sodium 1945.3, Carbohydrate 34.6, Fiber 5.7, Sugar 15.2, Protein 37.8

Tips:

  • Fresh Ingredients: Always use fresh shrimp, fennel, tomatoes, and other vegetables for the best flavor.
  • Sautéing the Vegetables: Sautéing the vegetables before adding the shrimp helps enhance their flavor and create a flavorful base for the stew.
  • Choosing the Right Stock: Use a good-quality fish or vegetable stock to add depth of flavor to the stew.
  • Cooking the Shrimp: Do not overcook the shrimp, as it can become tough. Add them to the stew towards the end of the cooking process.
  • Seasoning: Season the stew generously with salt, pepper, and other spices to taste.
  • Serving Suggestions: Serve the Creole shrimp stew with crusty bread, rice, or pasta. You can also garnish it with chopped parsley or green onions.

Conclusion:

This Creole shrimp stew with fennel is a delicious and flavorful dish that is perfect for any occasion. The combination of shrimp, fennel, tomatoes, and spices creates a rich and savory stew that is sure to impress your family and friends. With its easy-to-follow instructions and helpful tips, this recipe is a great choice for home cooks of all skill levels. So, gather your ingredients, put on your apron, and let's get cooking!

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