Recipe courtesy of Emeril Lagasse
Total:
1 hr 45 min
Prep:
25 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings

Ingredients

  • 4 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • 3 cups tomato concasse, juice reserved
  • 2 cups shrimp stock or water
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 pounds medium shrimp, peeled and deveined
  • Steamed rice for garnish
  • Chopped parsley for garnish

Directions

Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

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