Try this touch of New Orleans. And, don’t be afraid to add a little heat.
6 tablespoons Oil
6 tablespoons Flour
2 cups Chopped Onion
1 cup Chopped Celery
1 cup Chopped Green Bell Pepper
1 cup Chopped Green Onion
3 cloves Garlic, minced
16 ounce can Tomato Sauce
16 ounce can Tomatoes, chopped
2 Bay Leaves
1 teaspoon Black Pepper
1 teaspoon Thyme
1 teaspoon Basil
2 teaspoons Salt
1/4 teaspoon Cayenne Pepper
1 tablespoon Worcestershire Sauce
1 cup Water
3 pounds Peeled Shrimp
Heat the oil in a heavy stock pot.
Stir in the flour, and make a medium brown roux.
Add the vegetables and saute’ until limp.
Add the garlic, tomatoes, sauce and seasonings.
Cook for 15 minutes.
Add the Worcestershire Sauce and water, bringing to a boil.
Add the shrimp and simmer for 20 minutes.
Serve with rice.