Shrimp Stew
 
by bert leblanc 
makes: 4 servings 
prep time: 10 minutes 
cook time: 9 minutes 
ready in: 19 minutes 
 
1/3 cup  roux (recipe below)
  water
1   onion, chopped
1   bell pepper, chopped
1 stalk  celery
  tony chachere's all purpose seasoning
1 lb.  shrimp, peeled and deveined
1 handfull  chopped onion tops
1 handfull  chopped parsley
2 cup  rice
 
in a dutch oven pot combine water and roux. mix well and let mixture 
come to a boil. 
reduce heat. at this time you can adjust the roux or liquid if you 
need extra. you want this sauce to stick to your rice. 
add the onion, bell pepper and celery. cook down until veggies are 
soft...i like to cook down (continually cook on low fire) my roux 
about an hour or so. 
add the clean shrimp and cook until shrimp are pink, 5 to 10 minutes 
more, season well. turn off heat and add the onion tops and parsley. 
serve over hot rice. 
 
 
  roux
3/4 cup  oil (canola or vegetable)
1 cup  all purpose white flour
 
heat a heavy skillet or cast iron pot and add oil. once oil is heated, 
slowly add the flour, stirring constantly until all is blended. continue 
to cook over medium to low heat, stirring constantly until flour and oil 
blend to form a brown roux the color of a dark copper penny. the longer 
you cook it, the darker the roux will become. remember don't rush the 
cooking of the roux, allow the mixture to develop at its own pace. 
 
 
realcajunrecipes.com is a not-for-profit website devoted to building 
the largest and most accurate collection of cajun recipes handed down 
from one cajun cook to another. we've recently added a photo album, 
blog, articles and a search bar. 
 
from realcajunrecipes.com 
chrissy lemaire 
co-founder, realcajunrecipes.com 
 
-- 
(ID: 5946) Mirror: rec.food.recipes: Mon, Oct 4, 2004


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