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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup canola oil |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) stewed tomatoes |
1 can (6 ounces) tomato paste |
4 bay leaves |
1 tablespoon worcestershire sauce |
1/2 teaspoon hot pepper sauce |
salt and pepper to taste |
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined |
hot cooked rice |
Directions:
1. In a large heavy skillet, combine the flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add the onion, green pepper and celery; cook for 5-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45-50 minutes or until heated through.
2. Add shrimp. Simmer, uncovered, for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve with rice. Yield: 4-5 servings.
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