From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
In a heavy skillet, heat oil; add onion, green pepper, celery and garlic and brown slowly. Add flour and continue cooking until brown. Add tomatoes, tomato sauce, salt, pepper, parsley and bay leaves. Cook slowly, covered, for 2-1/2 hours, stirring occasionally. (A little water, 1/2 cup or less, may be needed during cooking.) Meanwhile, shell and devein shrimp. Add shrimp to sauce after about 2 hours; continue cooking for 30 minutes. Serve over rice.
SERVES: 4
- 3 to 4 tablespoons cooking oil
- 1 large onion, chopped
- 1/2 green pepper, chopped
- 2 or 3 ribs celery, chopped
- 1 small clove garlic, crushed
- 2 tablespoons flour
- 1 can (1 pound) tomatoes
- 1 can (8 ounces) tomato sauce
- Salt and pepper
- Several sprigs parsley, finely chopped
- 2 or 3 bay leaves, crushed
- 1-1/2 pounds raw shrimp
TO PREPARE:
In a heavy skillet, heat oil; add onion, green pepper, celery and garlic and brown slowly. Add flour and continue cooking until brown. Add tomatoes, tomato sauce, salt, pepper, parsley and bay leaves. Cook slowly, covered, for 2-1/2 hours, stirring occasionally. (A little water, 1/2 cup or less, may be needed during cooking.) Meanwhile, shell and devein shrimp. Add shrimp to sauce after about 2 hours; continue cooking for 30 minutes. Serve over rice.
SERVES: 4
