This is a New Orleans classic.

Ingredients:

• 1/2 cup oil
• 1/4 cup flour
• 2 pounds raw shrimp, peeled and deveined
• 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
• 2 (8-ounce) cans tomato sauce

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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If you like this recipe, I think you’ll really enjoy this cookbook:

The Little New Orleans Cookbook: Fifty-Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans
Author: Gwen McKee
Published by: Quail Ridge Press; Number of Pages: 80
Price: USD 9.95
Average Rating: 5 based on 5 reviews.

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