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This is a New Orleans classic.
Cajun Shrimp Creole
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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