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Prep Time: 0 Minutes Cook Time: 230 Minutes |
Ready In: 230 Minutes Servings: 8 |
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(original recipe by Frank Davis * tweaked by me) This takes a little time but not consistent standing over the stove time and it is SO worth the effort. Note: I serve this “stew” over rice, with a side salad of lettuce, asparagus and tomatoes and slice French bread. Ingredients:
2-tbspn canola oil |
6-strips semi-crisp fried bacon, chopped |
*2-small (10-oz or so)bags of kernel corn |
*-tbspn olive oil |
1 block of butter |
1 large onion, minced |
2-ribs celery (including leaves), minced |
1/2 green bell pepper, chopped |
*2 tspn minced garlic |
2-tbspn all purpose flour |
1 (6-oz) can tomato paste |
1 small can of tomato sauce |
1 can original rotel tomatoes, undrained |
2 bay leaves |
*1(32-oz)box vegetable broth |
*-tbspn tony chacherie seasoning(or your favorite spicy seasoning) |
*2-tspn coarse salt |
2-lb fresh medium sized shrimp, peeled and deveined |
Directions:
1. Put oil in large heavy soup pot, add bacon and fry until semi-crisp. Add corn and stir fry until it begins to brown around the edges.
2. I add the olive oil during this browning process.
3. When browned to your preference, drain off the bacon and the corn. Add the butter to the pot and when it is sizzling, add the onion, celery, bell pepper and garlic.
4. During the last 5 minutes or so add the flour.
5. You are not making a roux here.
6. When the vegies are softened, add the tomato paste and fry down until the mixture takes on slightly browned appearance.
7. Then add the tomato sauce, the rotel tomatoes, the bay leaves and the vegetable broth.
8. Stir together well for a smooth consistency.
9. At this point you add your seasoning and bring the pot to a low boil over a medium-high heat, stirring occasionally to prevent sticking. Add the corn and the bacon; cover the pot and simmer for 1 1/2 hours. Do not take the lid off the pot unless you just have to take a peek to be sure nothing is sticking.
10. When simmer is completed add the shrimp, stir, and cover pot for an additional 10 minutes.
11. Do not overcook.
12. Shrimp will turn pink and curl up when done.
13. -Susana
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