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Photo by Romney Caruso

ROUX 2 GEAUX SUMMER SHRIMP, SAUSAGE, CORN AND OKRA STEW This simple, big-batch stew made with Rouses Roux 2 Geaux is ideal for summer, because it brings together summer’s bounty of shrimp, corn and okra. If you have fresh shrimp, corn or okra, use it. If not, pick up frozen. We like this stew with andouille, but you can use whatever you like: smoked pork sausage, spicy Italian or even chicken sausage. Cooking time will vary with the size of the shrimp, so simmer the shrimp until they are pink and curled, then pluck out one to do a taste test. With 8 cups of water, this stew will fit in a Dutch oven. If you want to thin the sauce more, you’ll need more stock and a larger pot. SERVINGS: 10-12 STORAGE: Refrigerate for up to 3 days; freeze for up to 3 months WHAT YOU WILL NEED: 1 tablespoon olive oil 1 pound andouille, cut into bite-size pieces ¾-pound package Rouses Roux 2 Geaux 8 cups no-salt-added seafood stock, chicken stock or water, very warm, plus more as needed

2 small (about 14 ounces) white or yellow onions, chopped 2 ribs of celery, chopped ½ large (about 4½ ounces) bell pepper, any color, chopped 4 cloves garlic, minced 3 teaspoons Cajun/Creole seasoning 1 teaspoon fine salt, plus more to taste ½ teaspoon cayenne (optional) 1 pound okra, fresh or frozen, cut into bite size pieces 3 cups (14 ounces) whole corn kernels 1½ pounds peeled shrimp, preferably medium, 36/40 or 41/50 3 green onionss, white and green parts, sliced, plus more for garnish (optional) In a large, heavy-bottomed pot over medium heat, add oil and sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Crumble the Roux 2 Geaux into the pot and add the warmed stock. Increase the heat to medium high, and stir until the roux is well-combined and simmering. Add the onion, celery, bell pepper, garlic, Cajun/Creole seasoning, Cooked rice (optional) French bread (optional) HOW TO PREP:

“I brought home leftover Summer Stew

salt and cayenne, and stir to combine. Bring the mixture to a lively simmer and cook until the onions are translucent, about 15 minutes. Add the okra and corn and cook until the okra is tender, about 3 minutes (or longer if using fresh okra). Add the shrimp and green onionss and cook until the shrimp are pink and starting to curl, about 3 minutes. Taste and add more Cajun/Creole seasoning, salt or cayenne as desired. Serve in a bowl with French bread or spoon over rice. Recipe developed by Ann Maloney from this photoshoot, and my kids couldn’t get enough. My two-year-old even asked for it first thing the next morning and ate it for breakfast — 10/10 recommend for busy parents!” — Eliza Schulze, Art Director, Rouses Markets

38 ROUSES SUMMER 2025 • WWW.ROUSES.COM