Ingredients:2 pounds peeled 26/30 Chez Francois shrimp
2- 16 oz. cans Cajun stewed tomatoes (chop them good)
2 med. onions chopped
1 bell pepper chopped
2 stalks celery diced
2 cloves garlic diced
1/2 cup chopped green onions
handful of chopped fresh parsley
2 bay leaves
Salt & Pepper
Louisiana Hot Sauce (optional)
1 tsp. sugar (neutralizes the acid in the tomatoes)
1 cup water or stock (shrimp or chicken)
2 tbs. flour
3 tbs. oil
Cooked white rice
Prepare the dish as follows:In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the bell pepper and celery and sauté for another 15 minutes. Stir in the tomatoes, garlic and bay leaves and continue to cook for 30 - 40 minutes on a med-low fire stirring frequently.
Add the water (or stock) and sugar; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp and simmer for about 2 to 5 minutes [larger shrimp = more time] stirring frequently. Taste and add seasoning as needed.
Many old Creole cooks will cook this mid morning or mid afternoon and let it sit on the stove an hour or more. This allows the flavors to "marry" [marry-naide].
Remove bay leaves and serve over hot cooked rice with a little hot French bread to sop up the gravy. A fried soft-shell crab on the side wouldn't be bad either!