From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In a heavy 2 quart saucepan, melt butter. Add flour and cook over low heat, stirring constantly to make a light brown roux. Add onion, celery, bell pepper and garlic. Cook until vegetables are soft. Add remaining ingredients except for shrimp. Simmer for 15 minutes, stirring occasionally. Add shrimp and cook until done, 3 to 5 minutes. Turn off and let cool. Flavor is enhanced if refrigerated overnight and reheated. Serve over hot rice.
SERVINGS: 6
- 1/2 stick butter
- 2 Tablespoons flour
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup chopped bell pepper
- 1 large clove garlic, mashed
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon minced parsley
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup water
- 1-1/2 pounds shrimp, peeled and deveined
TO PREPARE:
In a heavy 2 quart saucepan, melt butter. Add flour and cook over low heat, stirring constantly to make a light brown roux. Add onion, celery, bell pepper and garlic. Cook until vegetables are soft. Add remaining ingredients except for shrimp. Simmer for 15 minutes, stirring occasionally. Add shrimp and cook until done, 3 to 5 minutes. Turn off and let cool. Flavor is enhanced if refrigerated overnight and reheated. Serve over hot rice.
SERVINGS: 6
