Ingredients
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4 tablespoons butter
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1/4 cup flour
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1 yellow pepper, chopped
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2 stalks celery, chopped
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2 garlic cloves, chopped
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3 cups water
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3 tablespoons tomato paste
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2 bay leaves
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1 1/2 teaspoons salt
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1/4 teaspoon thyme
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1/4 teaspoon pepper
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1/4 cup parsley
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1 1/2 lbs shrimp, peeled and deveined
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hot cooked rice
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2 medium onions, chopped
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1 cup green onion
Instructions
- Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it.
- Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft.
- Stir in water, tomatoe paste and spices.
- Simmer for 30 minutes.
- Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled.
- Serve over white rice.