Louisiana
1/3 cup EVOO
1/2 cup flour
1 large onion small dice
1 med green bell pepper small dice
3 cloves fresh garlic minced
3 bay leaves
1/3 cup dry white wine
28 oz can tomato puree
2 cups seafood stock (from shrimp or other shellfish)
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup worcestershire sauce
1 T chile powder
2 lbs raw shrimp &/or crawfish peeled and deveined
Heat oil in large pot over medium heat. Add flour & make roux. (Stir almost constantly until roux is light brown.)
Stir onion into the roux & cook for about 5 minutes, stirring. Then stir in the green pepper & garlic. Cook & stir for about 3 minutes, or until softened and fragrant.
Add wine & bay leaves. Cook undisturbed briefly.
Add tomato puree, seafood stock, salt, pepper, worcestershire sauce & chili powder. Mix well.
Simmer on low heat, uncovered, for about 30 minutes, stirring occasionally.
Add shrimp & crawfish & any collected juices, stirring in to cover with the sauce. Cook for about 10 minutes or just until the shrimp are evenly opaque & cooked through.
Remove bay leaves and serve over hot rice.
Glenna’s Birthday 2016