This is a New Orleans classic.
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 and 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 and cook for 1 hour. Stir occasionally. Serve over steaming rice.
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China said
January 27 2011 @ 3:22 am
This is a very easy recipe. Most recipes for this dish is to long and complicated I plan to make it this weekend. I will let you know how it turns out.