Ingredients:
- ⅓ jar roux
- water
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 stalk celery
- Tony Chachere's all purpose seasoning
- 1 pound shrimp, peeled and de-veined
- 1 handful chopped onion tops
- 1 handful chopped parsley
- 2 cups rice
In a Dutch oven pot combine water & roux. Mix well and let mixture come to a boil then 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. If you can not buy pre-made roux see this web site for making your own roux.
(Serves 4)
Download recipe.
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