Ingredients
- 4 tablespoons vegetable oil
- 2 tablespoons flour
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 3 cups tomato concasse, juice reserved
- 2 cups shrimp stock or water
- 2 bay leaves
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 pounds medium shrimp, peeled and deveined
- Steamed rice for garnish
- Chopped parsley for garnish
Directions
Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.
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By kthymomkat3_7741821
Kansas City, MO
on March 09, 2011
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This recipe is very similar to the recipe my mom made and passed down to me. It came from an old 1940"s junior league cookbook from some little town in Louisiana, and is our family favorite for special occasions.I borrow from Alton Brown and bake my roux. This takes a bit longer but guarantees a nice dark brown roux without a chance of burning -done that more than once. While the roux bakes I can get all my prep work done with my veges, peel my shrimp and make a shrimp stock from the shells. Sometimes I use the cayenne and some times not depending on who's coming to dinner. My original recipe also calls for tomato paste instead of canned tomato, but its wonderful just the same and even better the next day if there's any left.Thanks Emeril.
By Wanna be
Dallas, TX
on October 13, 2010
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Teriffic, I took the roux darker than I thought I would and then I let it go some more. Substitute cubed blackened Mahi on top of the sauce without cooking in the sauce. Didn't have any extra shrimp stock laying around so used beer instead. Wife loved it.
By philleykevin_12...
Vicksburg, 64
on August 24, 2010
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This was my first attempt at making this dish. This recipe definitely delivered so I will surely make this again. I added a couple of extra things to it to "kick it up a notch" but I won't say what they were.
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