Ingredients
Seasoning Mix
- 1 bay leaf
- 1 tablespoon dried thyme leaves
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1/4 cup canola oil
- 1/4 cup all purpose flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 2 tablespoons minced garlic
- 1 6-ounce can tomato paste
- 1 26.46-ounce box Pomi chopped tomatoes
- 2 cups seafood stock
- 3 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley
- Baked Rice, for serving
Directions
- In a small bowl, thoroughly combine seasoning mix. Set aside.
- In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until a milk chocolate roux is achieved.
- Add the onions, celery, bell pepper and garlic. Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.
- Add tomato paste, sauté 5 minutes.
- Add diced tomatoes, stock and seasoning mix. Simmer over low heat partially covered for 2 hours, stirring occasionally.
- Add shrimp, green onions and parsley. Cook until shrimp are done, about 3 minutes. Adjust seasonings if necessary.
- Serve over rice with lots of French bread on the side.
Makes 6 servings.
Source — Raised on a Roux
Prepared by Bruce R. Magee
November 23, 2020
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