Puppy Linux Blog

This dish begins with a roux – or the browning of flour in a fat or oil for use as a thickening agent. 

1 cup fish stock or clam juice (any broth will do)

1/2 teaspoon basil

1/4 teaspoon thyme

1 bay leaf

1 pound shrimp, peeled

1/2 cup chopped scallions, including the greens

4 tablespoon Louisiana Hot Sauce

1 small green Bell pepper, diced

1/3 cup vegetable oil

1/4 cup flour

1 medium onion, chopped

2 cloves garlic, minced

2 stalks celery, diced

2 medium tomatoes, peeled and chopped (do not substitute with canned tomatoes)

freshly ground black pepper and salt to taste

To make the roux: heat oil in a heavy skillet over medium heat (not high!) until hot. 

Gradually stir in the flour and stir constantly until the mixture turns medium brown. 

Be very careful you don’t burn roux. This could take 20 minutes. If you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over.

Sauté the onions, garlic, celery, and bell pepper in the roux for five minutes. 

Add the tomatoes, stock, basil, thyme, and bay leaf. 

Bring to a boil, stirring constantly. 

Reduce the heat to low and simmer for fifteen minutes or until it thickens to a sauce. 

Add the hot sauce, shrimp, and scallions and simmer for an additional five minutes or until the shrimp are cooked. 

Salt and pepper to taste. 

Remove the bay leaf and serve over cooked rice.

Serves 3 - 4