Prep 30 mins
Cook 40 mins
a great hot & spicy Louisianna Creole style dish. It a BIG favorite with my family!
- 4 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup chopped green onion
- 1 1⁄2 cups chopped white onions
- 1⁄2 cup chopped celery
- 1 teaspoon tomato paste
- 2 cups fish (can use boullion) or 2 cups chicken stock (can use boullion)
- 1 cup peeled tomatoes, chopped up
- 2 garlic cloves
- 1⁄4 cup parsley
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dry mustard
- 2 cups peeled shrimp
- 1⁄2 lb lump crabmeat (optional)
- In a large saucepan - melt butter, take off heat and stir in flour til no lumps, then return to medium heat stirring approximately 10 minutes until dark (browned).
- Stir in celery, and onions, cook 10 minutes.
- Add tomato past and stock (mix first in a seperate bowl).
- Stir into cooked mix.
- Add tomatos, shrimp, and seasonings.
- Cover and simmer 20 minutes on medium heat- stir occasionally.
- serve with rice.
- If you use the crab meat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
An excellent easy to do dish. I added crab to this and it just enhansed it. Wonderful flavours and tastes. Have enough leftovers for pasta tomorrow. Thanks Lisa.
I can't believe I haven't reviewed this yet - it is a big go-to dinner for me. I love it as written but now I generally cut back on the cayenne for the picky toddler/preschooler in my house. I generally add some kind of sausage and I don't add the shrimp until about 5 minutes before the end. If I'm in a hurry, I use a frozen cajun-style mirepoix rather than chopping my own veggies.
Wow, great recipe, and very easy to make (especially since I had my hubby shell the fresh crab and prawns)! I made it almost exactly as the recipe says but I had no white pepper and used canned tomatoes. Still was awesome.