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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Piquant sauce is spicy and we add cayenne pepper to this dish. It starts with a roux and the holy trinity (onions, bell peppers and celery) of Cajun cooking. Serve over rice. Ingredients:
1/2 cup cooking oil |
2 tablespoons flour |
1/2 cup onion, chopped |
1 1/4 cups celery, chopped |
1/2 cup bell pepper, chopped |
1/2 cup parsley, chopped |
2 lbs shrimp, peeled and deveined |
1 (16 ounce) can tomato sauce |
1 (8 ounce) can tomato juice |
1 lb crabmeat |
1 lb catfish fillet |
cayenne pepper |
Directions:
1. Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
2. Add tomato sauce and tomato juice; cook for 1 hour.
3. Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
4. Serve over cooked rice.
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