Cajun Prawn Stew

    2 hours 30 minutes

    This takes a little time, but there's nothing like fresh prawns stewed with vegetables and chilli. Serve over rice for a Cajun feast.

    81 people made this

    Serves: 10 

    • 2kg fresh prawns, peeled and deveined
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon chilli flakes
    • 1 cup (250g) margarine, divided
    • 2 cups minced onion (about two large onions)
    • 3 cups sliced celery (about 5 stalks)
    • 3 cups diced green capsicum (about 2-3 capsicums)
    • 2 tablespoons cornflour
    • 3 1/2 cups (875ml) water

    Preparation:1hour  ›  Cook:1hour30min  ›  Ready in:2hours30min 

    1. In a large bowl, combine the prawns, salt, pepper, and chilli flakes. Blend well. Cover and place in the refrigerator.
    2. In a large pot over medium heat, melt 1/2 cup (125g) of margarine and add the onions. Saute the onions until they are translucent.
    3. Stir in the celery and capsicum. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup (125g) of margarine and bring to a boil. Fold in the prawns, reduce heat to medium and cook for 10 minutes.
    4. Mix the cornflour and water together and slowly pour it into the pot; just covering the top of the prawns mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and chilli flakes to taste.


    You can reduce the amount of margarine in this recipe by up to 200g if you wish.

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    Reviews in English (69)


    This was very very good! Next time I make it I will change a few things. It had way to much butter in it. I would make a roux to cook the onions, bell pepper and celery in then you would not need the cornstarch. And with the roux you don't need 2 sticks of butter.  -  12 Apr 2007  (Review from Allrecipes USA and Canada)


    This is the first time I have made shrimp etoufee. The recipe was absolutely delicious. I used butter instead of margarine, chicken broth instead of water, and doubled the amount of cornstarch because I wanted a thicker consistency. My husband and I loved it. Thanks for the recipe Ronnie. It was a big hit.  -  18 Jun 2007  (Review from Allrecipes USA and Canada)


    The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says after you add in the celery and peppers to turn the heat up to high and stir occasionally. I ended up burning them so badly that they were black and stuck to my pan, my smoke alarm went off, and even with all the windows open, it still took a few hours to "dehaze" my house. The next time, I only turned it to the low side of med-high, and it still almost burned, and I had to stir it a LOT! But, in the end, it tasted AMAZING and we all loved it!! It was really easy, and the outcome was delicious! Its worth the effort, I would just recommend not turning the heat up past med-high.  -  05 Apr 2007  (Review from Allrecipes USA and Canada)