SOURCE: The New Orleans School of Cooking
YIELD: 8 servings
3 lbs. Peeled shrimp
8 Tbsp. butter (1 stick)
* 8 Tbsp. flour
1 14-16 oz can tomato sauce
1 C. chopped parsley
3 bay leaves
3 C. chicken stock
1 Tbsp. brown sugar
4 thin lemon slices
TRINITY: (Next three items)
2 C. chopped onions
1 C. chopped celery
1 C. chopped green pepper
1 Tbsp. chopped garlic
1 C. chopped green onion
** Joe’s Stuff seasoning to taste
Sauté the shrimp in butter for 2 to 3 minutes, and remove. Add the flour and stir over medium heat until lightly browned.
Add onions, celery, green pepper and garlic and sauté the vegetables until they begin to turn transparent. Add the stock, tomato sauce, bay leaves, brown sugar, lemon slices and Joe’s Stuff. Simmer for about 15 minutes.
Add green onions, parsley and shrimp during the last five minutes of cooking. Serve over rice.
* Flour—Place flour in the center of a sheet pan, at least two inches away from the sides of the pan. Bake flour on 350 degrees until golden brown stirring occasionally. Sift the flour once it comes out of the oven before using.
** Joe’s Stuff—Joe’s stuff is an all-purpose seasoning which contains a majority of your herbs (i.e. thyme, basil etc.) You may also add in any of your favorite herbs.
Troy and I visited the New Orleans School of Cooking while we were in New Orleans. They offer classes of varying degrees of difficulty and will customize classes. It's a great place to get your hands dirty and taste the flavors of New Orleans. The school generously gave us recipes to post on our site. For additional information, you can visit their website.
By the way, Troy and I purchased some Joe's seasoning for fun while we were there. It's available with different levels of heat. If you don't have any, improvise with the desired amount of salt, paprika, cayenne pepper, thyme and basil. It's available on the website above if interested.