This is another Cajun dish that is my personal favorite. It has a tomato base along with roux that makes it a hearty meal. It is also served over hot rice as most good Cajun foods are. That is a staple in every Cajun home. My gramma would keep her rice in a big new garbage can with a tight lid. We ate so much of it that when it was on sale and there was a limit she would send all the grandkids in to each get a bag. I hope you enjoy this as much as I do.
- 6 tablespoons butter or 6 tablespoons oil
- 6 tablespoons flour
- 3 onions, chopped
- 2 celery ribs, diced
- 1 bell pepper, chopped
- 1 lemon, rind of, grated, use only the rind
- 2 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 tablespoon tony chacherie cajun seasoning
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) canhunt's cajun-style stewed tomatoes
- 3 lbs shrimp, cleaned and deveined
- Make roux with the butter and flour, heat the butter and stir in the flour. When roux begins to turn slight tan and is well mixed with the butter turn heat down to low. Continue cooking and stir occasionally. This should take about 45 minutes to one hour, but you want the roux to be a rich chocolate brown without burning. If it burns you should throw it out and begin again.
- Throw everything into the pot except the shrimp.
- May have to add 1 cup of water to thin a bit if too thick.
- Simmer on low for one hour, add 1 tablespoon of brown sugar and mix in well.
- Add the shrimp and cook until they are done about 20 minutes.
- Serve over hot cooked rice. You may wish to add a sprinkle of gumbo filet to each dish.
- I usually serve with some kind of hot bread and a salad on side. Good with a glass of red or white wine.