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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bert LeBlanc
Servings: 4
⅓ cup roux (recipe below)
water
1 onion, chopped
1 bell pepper, chopped
1 stalk celery
Tony Chachere's All Purpose Seasoning
1 pound shrimp, peeled and deveined
1 handful chopped onion tops
1 handful chopped parsley
2 cups 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
¾ 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.