Prep 10 mins
Cook 15 mins
This is a quick version of the real thing.
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 garlic clove, minced
- 1 (14 1/2 ounce) can stewed tomatoes, undrained
- 1⁄4 cup cayenne pepper sauce
- 1 lb medium shrimp, peeled and deveined
- hot cooked rice
- Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
- Stir in tomatoes and Hot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.
Wonderful...but did have to add a little chicken broth....the whole house loved it, even the picky eater!
I made this for a Mardi Gras party last night to feed 20. It was a huge hit, with friends asking for a copy of the recipe. I did add a can of chicken broth, a small can of tomato sauce and some additional spices to add to the flavor. I will definitely make this again.
This was a very good recipe, but where is the liquid to come from? After working in flour, had a paste and then the liquid form canned tomatoes and pepper sauce not enough to think of a 'boil'. Had to add some chicken broth and wine to make it less gooey. Very tasty and worthy of another try.