2 pounds med-large shrimp, peeled or shells on
1 16 oz. can Crushed Tomatoes
1 (8-ounce) can tomato sauce
1 large onion chopped
2 stalks celery diced
2 cloves garlic diced
1/2 cup chopped green onions
handful of chopped fresh parsley
2 bay leaves
Salt & Pepper to taste
Slap Ya Mama Cajun Seasoning
Louisiana Hot Sauce to taste
1 tsp. sugar (neutralizes the acid in the tomatoes)
1 cup water or stock (shrimp or chicken)
2 tablespoons flour
3 tablespoons oil
Cooked white rice
I always peel my shrimp and save the shrimp shells and make a little shrimp stock.
Shrimp Stock: Rinse peelings, put in a pot and just cover them with water. Bring to a boil, add a pinch of salt and boil for about 5 minutes. Let cool and strain the stock and you’re done. Substitute the water called for in the recipe with an equal amount of shrimp stock. Freeze the remaining stock (by all means don’t throw it away!)
In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the celery and sauté for another 15 minutes. Stir in the tomatoes, tomato sauce, sugar, garlic and bay leaves and continue to cook for 30 – 40 minutes on a med-low heat stirring frequently.
Add the water (or stock) and sugar; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp and simmer for about 2 to 5 minutes.Taste and add seasoning as needed.
Remove bay leaves and serve over hot cooked rice with a little hot French bread to sop up the gravy. Garnish with chopped parsley and chopped green onions.