| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Cajun, Seafood |
8 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 2 |
c |
Coarsely chopped onion |
| 2 |
c |
Coarsely chopped celery |
| 2 |
c |
Coarsely chopped Green or |
|
|
Red bell pepper |
| 1 |
c |
Tomato puree |
| 6 |
|
Fresh tomato, peeled |
| 3 |
|
Bay leaves |
| 1/4 |
ts |
Oregano |
|
|
Pinch of thyme |
|
|
Creole Seafood Seasoning |
|
|
(See MM#: 9239) |
| 2 |
c |
Seafood stock |
|
|
(See MM#: 9241) |
| 1/4 |
c |
Butter |
| 2 |
c |
Coarsely chopped onion |
| 1 |
tb |
Brown sugar |
| 2 |
c |
Coarsely chopped celery |
| 2 |
c |
Coarsely chopped Green or |
|
|
Red bell pepper |
| 60 |
|
Large fresh shrimp, peeled |
|
|
And deveined |
|
|
Streamed rice or jambalaya |
INSTRUCTIONS
Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add onion,
celery and pepper and saute 10 minutes. Add tomato puree, tomatoes, bay
leaves, oregano, thyme and seafood seasoning to taste and cook an
additional 10 minutes. Stir in stock and bring to boil. reduce heat and
simmer until sauce begins to thicken, about 45 minutes. remove from heat
and strain; discard vegetables.
Melt remaining butter in large saute pan over medium heat. Add
onion,sprinkle wit sugar and saute until golden brown. Add celery and
pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in
reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until
heated through. Serve immediately over rice or jambalaya.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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