Black iron pot shrimp stew

Yield: 8 servings

Measure Ingredient
2 cups Flour
1 cup Salad oil
3 larges Yellow onions, chopped
1 bunch Scallions and tops, chopped
2 \N Sweet green peppers, cored,
\N \N Seeded & chopped
½ cup Worcestershire sauce
1 dash Hot pepper sauce
8 ounces Tomato sauce
10½ ounce Cream of mushroom soup
10 ounces Whole tomatoes
\N \N Salt & pepper to taste
1 dash Oregano
1 dash Thyme
16 ounces Sliced mushrooms, drained
4 \N Celery ribs, chopped
½ pounds Smoked sausage,sliced and
\N \N Parboiled
6 \N Bay leaves
¾ cup Sauternes or white grape
\N \N Juice
5 pounds Raw shrimp, shelled
½ cup Fresh parsley

Make a rich, golden brown roux by stirring oil and flour in a large cast iron cookpot or skillet over medium heat for 45 to 60 minutes, adjusting heat as necessary and stirring constantly to prevent burning. (Roux should be dark peanut butter color. If the flour should burn, discard and start over.) To this roux, add onions, scallions and green peppers, reserving about one-third of the scallions. Saute for 45 minutes, stirring frequently. Do not let burn. Add worcestershire sauce, hot pepper sauce, tomato sauce, mushroom soup, tomatoes, salt, pepper, oregano, thyme, sliced mushrooms, celery, sausage, bay leaves and wine. Simmer about one hour. Add shrimp, and continue to cook on low heat for 30 minutes.

Keep heat constant and stir frequently. Before serving, add parsley and reserved scallions. Serve over buttered and fried French bread slices or fluffy cooked rice, as desired.

Submitted By BILL CONNORS On 05-05-95

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