Ingredients
- *2 lbs. raw shrimp, peeled and deveined
- 3 Tbs. powdered gumbo roux
- 1 pod garlic, finely chopped
- 1/2 cup minced onion
- 1/2 cup chopped green pepper
- 2 Tablespoons chopped parsley
- 1/2 cup warm water
- 2 teaspoons salt (or less, to taste)
- Tabasco to taste
- 1 (8 oz.) can tomato sauce
Instructions
- make a light brown roux using flour and oil
- add shrimp and cook 3 minutes over low heat
- add garlic, onion, green pepper and parsley
- saute 2 minutes
- increase heat to medium and gradually add water while stirring
- add remaining ingredients
- bring to a boil, then lower heat to simmer
- cook for 1 hour
- stir occasionally
- serve over cooked white long-grain rice
A dish like this can be jazzed up to suit your taste: substitute a can of tomatoes with green chilies for one can of tomato sauce, for a peppery flavor; or increase any of the seasonings according to your taste. At any rate, you can't go wrong, and you'll thoroughly enjoy this longstanding Louisiana favorite!
Makes 4 - 6 servings. Bon appetite!
NT

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