Spicy Shrimp Stew

The heatwave ended and the humidity has gone the way of summer vacation.  The smell of fall is in the air...finally!  For many of us, cooler weather means warmer foods.  I don't just mean heated up, I mean the kind of foods that warm your very soul.  The kind that put a dreamy, comfy smile on your face thinking about a hot bite, a good book and a cozy blanket. 

Everyone in our house had a satisfied smile after a hearty bowl of spicy shrimp stew.  As one of my daughters so eloquently put it, "It's not spicy on your tongue, but all inside of you." 

So take the soup pot out of its seasonal resting place and try this stew as a welcome to cool weather and happy homes. 

Spicy Shrimp Stew

Ingredients
1 lb raw shrimp peeled and deveined (frozen is fine)
3 ribs of celery chopped
1/2 onion chopped
1 can diced tomatoes (the kind with celery and onion is great but not necessary)
1 carton chicken stock
2 cups of water
2 tbsp Cajun seasoning (Cajun Power, Tony Chachere's, etc. - I used Cajun Power)
2 tbsp flour
2 carrots thickly sliced
2 tsp Tabasco or other hot sauce
salt
pepper
3-4 cups of cooked rice

Directions
1. Sweat the celery and onion in a tbsp or so of oil over medium high heat until soft.  Add the can of diced tomatoes and cook together 5 minutes or so. 
2. Stir in the chicken stock, water and Cajun seasoning.  Bring to a boil then reduce to medium high heat.
3. Cut about 3-5 of the shrimp (depending on size) up finely and add to the soup.  These will cook down and impart some of the shrimp flavor to the soup.  Simmer an additional 20-30 minutes.
4. While the soup is simmering, remove about 1/4 cup of the liquid to a small cup or bowl, add the flour and whisk together with a fork or small whisk until all the lumps are gone and the liquid has thickened.  Stir the thickener back into the soup and continue cooking. 
5. Add the carrots, cook an additional 15-20 minutes depending on how done you like carrots.
6. Taste the stew, add hot sauce and salt to your taste.  Between the seasoning and the stock it shouldn't need much.
7. Just before serving, add the rest of the shrimp.  Allow to cook five minutes or until all the shrimp are white and opaque. 
8.  Ladle stew over cooked rice and serve with warm French bread. 
9. Smile and say hello to Fall.