An easy comfort food dish. You will be rewarded if you take the time to cut your vegetables into same size cubes before you start cooking. Total time including prep work should not be more than an hour.
INGREDIENTS:
4 tbsp butter
1 tbsp oil
1 cup chopped white onion
1 cup chopped celery *note at bottom
1 cup chopped bell pepper
6 cloves garlic chopped
6 tbsp flour
1 - 16oz can tomato sauce
1/2 cup hot water
juice of 1 large lemon
1/2 tsp sugar
4 bay leaves
salt & cayenne pepper to taste
3 lbs peeled and deveined medium shrimp
1/2 cup chopped green onions
DIRECTIONS:
In a heavy pot like a 5qt dutch oven, melt butter. Add the oil. Saute the onion, celery, bell pepper and garlic about 5 minutes. Add the flour and blend well to make a chunky roux. Add tomato sauce, hot water, lemon juice and sugar. Add bay leaf and season with salt and cayenne pepper. Cook over medium heat about 30 minutes stirring occasionally. Adjust seasoning then add Shrimp. Cook 15 minutes then add green onions. Cook an additional 10 minutes and serve.
Serve over a bed of white long grain rice with hot toasted french bread.
*I was always told to use the young tender celery stalks from the center for this dish and save the celery leaves to add whole at the end. There is a lot of flavor in those leaves.
TOASTED FRENCH BREAD
Mix 4 tbsp butter with 4 tbsp olive oil till creamy. Spread on slices of bread, top with fresh chopped parsley and toast till crispy in oven.
INGREDIENTS:
4 tbsp butter
1 tbsp oil
1 cup chopped white onion
1 cup chopped celery *note at bottom
1 cup chopped bell pepper
6 cloves garlic chopped
6 tbsp flour
1 - 16oz can tomato sauce
1/2 cup hot water
juice of 1 large lemon
1/2 tsp sugar
4 bay leaves
salt & cayenne pepper to taste
3 lbs peeled and deveined medium shrimp
1/2 cup chopped green onions
DIRECTIONS:
In a heavy pot like a 5qt dutch oven, melt butter. Add the oil. Saute the onion, celery, bell pepper and garlic about 5 minutes. Add the flour and blend well to make a chunky roux. Add tomato sauce, hot water, lemon juice and sugar. Add bay leaf and season with salt and cayenne pepper. Cook over medium heat about 30 minutes stirring occasionally. Adjust seasoning then add Shrimp. Cook 15 minutes then add green onions. Cook an additional 10 minutes and serve.
Serve over a bed of white long grain rice with hot toasted french bread.
*I was always told to use the young tender celery stalks from the center for this dish and save the celery leaves to add whole at the end. There is a lot of flavor in those leaves.
TOASTED FRENCH BREAD
Mix 4 tbsp butter with 4 tbsp olive oil till creamy. Spread on slices of bread, top with fresh chopped parsley and toast till crispy in oven.
