 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
|
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country- . She helped me out with these recipes!! So I want to thank her! Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup onion, minced |
2 tablespoons flour |
1 bay leaf, crushed |
1/4 cup celery, diced |
1 teaspoon parsley, minced |
1/2 cup bell pepper, minced |
1 dash cayenne pepper |
1/4 teaspoon tabasco sauce |
1/2 teaspoon salt |
1 (6 1/4 ounce) can tomato paste |
3 cups water |
2 cups cooked shrimp |
1 cup rice, cooked |
Directions:
1. In a large heavy skillet melt the butter.
2. Add onion and saute' until limp, but not browned. Blend in flour.
3. Add bay leaf,celery,parsley, bell pepper, cayenne pepper, Tabasco sauce, salt, tomato paste, and water.
4. Cook for 30 minutes over low heat, stirring occasionally, until thickened.
5. Stir in the shrimp and simmer for about 20 minutes. Serve over rice.
|
|