Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning (store-bought or homemade)*
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- For the dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
*If you prefer, you can swap Cajun seasoning for a mix of smoked paprika, cayenne pepper, garlic powder, and oregano to customize your spice level.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and celery. Cook until softened, about 5 minutes, stirring occasionally. This is where the stew starts to build its flavor foundation—don’t rush this step!
- Add the minced garlic, Cajun seasoning, smoked paprika, and dried thyme. Stir well and cook for another minute until fragrant. The aroma should remind you of those cozy kitchens where slow-cooked magic happens.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
- Meanwhile, prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined—be careful not to overmix. I like to make these right before adding them to the stew to keep them light and fluffy.
- Add the peeled shrimp to the simmering stew. Let them cook for about 3 minutes until they turn pink and opaque. Shrimp cook quickly, so keep an eye on them to avoid rubbery bites.
- Lower the heat to a gentle simmer. Drop spoonfuls of the dumpling batter into the stew, spacing them evenly. Cover the pot and cook for about 15 minutes without lifting the lid. The dumplings will puff up and cook through, absorbing some of the stew’s rich flavors.
- Once the dumplings are cooked, gently stir in the heavy cream. Warm the stew through for another 2-3 minutes, then taste and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with freshly chopped parsley or green onions if you have them on hand. This step always reminds me of my grandmother’s finishing touch—fresh herbs that make the dish feel truly special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International