| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 268 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 34 g |
| Cholesterol | 244 mg |
| Sodium | 607 mg |
Reviews
Easy and delicious!
I’m from New Orleans and my last name used to be Thibodeaux so I know that a dark roux is about the color of chocolate, but I’m not sure others will know that. I did have to look up tomato comcasse (basically blanched fresh tomatoes then peeled). My grandkids critique my recipes and this one is a keeper! A little Tony Chachere’s and c’est bon!!! Thanks Emeril!
Love this. Instructions easy to follow