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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Just like Maw-Maw made. Serve with crusty French bread and herb butter if desired. Ingredients:
2 lbs large shrimp, peeled and deveined |
1 garlic clove, finely chopped |
2 cups raw rice |
1/4 cup chopped fresh parsley |
3 cups water |
1/2 cup onion tops, finely chopped |
3 tablespoons oil |
1 (14 ounce) can stewed tomatoes |
1/2 bell pepper, chopped |
1 (6 ounce) can tomato sauce |
1 tablespoon flour |
1 1/2 cups chopped onions |
1/8 teaspoon cayenne pepper |
1/4 teaspoon salt |
1 cup celery, finely chopped |
Directions:
1. Make a roux with flour and oil. Cook until about the color of peanut butter.
2. Add onions, celery, bell pepper and garlic.
3. Cook slowly until transparent, stirring often.
4. Add stewed tomatoes and tomato sauce and let cook until oil rises to the top.
5. Stir in raw rice and raw shrimp; add 3 cups of water.
6. Cook covered over very low heat until rice is tender about 20 or 30 minutes. Add more oil or water if mixture appears to be too dry.
7. At the very end when cooked, stir in parsley and onion tops.
8. Prep time is time to chop veggies.
9. Cook time is total time for making roux and then time for rice to cook.
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