You don't have to live in, or visit Louisiana to enjoy this Cajun specialty.
1/2 cup butter or margarine
2 medium onions, chopped
1 cup chopped celery
1 cup chopped green onions
2 garlic cloves, finely minced
1/2 cup all-purpose flour
3 3/4 cups water
2 (14-ounce) cans ready-cut tomatoes, undrained
2 tablespoons fresh lemon juice
1 teaspoon salt
2 bay leaves
1/4 teaspoon dried thyme leaves
2 pounds shrimp, peeled and deveined
1/2 teaspoon Tabasco brand pepper sauce
Hot cooked long grain rice
- In large saucepan or Dutch oven, melt butter; add onions, celery, green onions and garlic. Cook 5 minutes or until softened.
- Add flour; stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil, reduce heat and simmer covered 30 minutes, stirring occasionally.
- Add shrimp and pepper sauce. Simmer 5 minutes longer or until shrimp turn pink. Remove bay leaves. Serve ladled over hot cooked rice.
Makes 8 servings.