| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 4 |
lb |
Shrimp |
| 5 |
tb |
Shortening |
| 4 |
tb |
Flour |
| 1 |
lg |
Onion; chopped |
| 1/2 |
c |
Bell pepper; chopped |
| 1 |
c |
Celery; chopped |
| 1 |
|
Clove (small) garlic; chopped |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
cn |
Water |
|
|
Salt; red pepper and black pepper to taste |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Hot sauce (up to) |
| 9 |
|
Green onions; chopped |
|
|
Cooked rice |
INSTRUCTIONS
Wash, peel and devein raw shrimp. Heat shortening in a large skillet and
add flour. Cook on medium heat stirring constantly until a rich, dark
brown color. Add onions, bell pepper, green onions, celery, garlic, tomato
sauce and water. Season with salt, peppers and sauces. Let simmer for 30
minutes. Bring to a boiling point and add shrimp. Simmer over low heat for
15 to 20 minutes. Serve over rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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