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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is all about New Orleans. Perfect for Mardi Gras or anytime. Great with lots of Tabasco. Delicious! Ingredients:
2 lbs shrimp, peeled and deveined |
2 cups chopped onions |
1 cup chopped green bell pepper |
1 cup chopped celery |
3 garlic cloves, minced |
1/4 cup vegetable oil |
1 (6 ounce) can tomato paste |
1 1/2 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
2 bay leaves |
1 teaspoon cayenne pepper |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
2 tablespoons flour |
steamed rice |
Directions:
1. In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
2. Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
3. Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
4. Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
5. Mix the remaining chicken broth with the flour until it is smooth.
6. Whisk it into the sauce and stir constantly for 5 minutes.
7. Add the shrimp and cook just till shrimp turn pink and curl.
8. Remove bay leaves before serving.
9. Serve with steamed rice and Tabasco sauce, if desired.
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