When we were at the New Orleans School of Cooking, this was the second dish our Chef, Pat, made for us. It was delish for sure.
- 3 lbs. peeled shrimp
- 1 stick butter (1/4 lb.)
- 1/2 c. flour
- 1 – 16 oz. can tomato sauce (canned, crushed or diced)
- *1 cup onions, chopped
- *1 cup celery
- *1 cup green pepper, chopped
- 1 tbsp. garlic, chopped
- 1/2 cup parsley, chopped
- 3 bay leaves
- 3 cups chicken stock
- 1 tbsp. dark brown sugar or best is Steen’s Cane Syrup
- 4 thin lemon slices
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 6 cups cooked rice
- 1 cup green onion, chopped (only is you must)
- crab boil to taste
Melt butter and slowly add the flour stirring over medium heat until lightly browned. It should only be the colour of peanut butter, no darker. Remember this is a light roux.
Add the onion, green pepper, celery and garlic. Saute the vegetables until they begin to turn transparent.
Add the stock, tomato sauce, bay leaves, brown sugar or syrup, lemon slices, Joe’s Stuff, basil and thyme. Simmer all this for about 15 minutes.
Add the parsley and shrimp during the last 5 minutes of cooking. Serve over rice.
This will make enough for 8-10 people.
Note: The three items with a * are called the trinity in cooking terms.