Yield: 1 servings
|\N \N||LeDoux Roux; (recipe below)|
|1 \N||Stick butter|
|½ \N||Onion; diced|
|1 \N||Green pepper; diced|
|3 \N||Bay leaves|
|⅛ teaspoon||Ground cloves|
|½ cup||Parsley flakes|
|2 \N||Garlic cloes; minced|
|2 cans||Tomato sauce; (15 ounce)|
|2 cans||Okra; (10 ounce)|
|1 tablespoon||Beef bouillon granules|
|\N \N||Worcestershire sauce|
|1 small||Can tomato paste|
|\N \N||Tabasco sauce; (to taste)|
To make "LeDoux Roux": In a large pot, melt the stick of butter and add flour; whisk for 2 4 minutes (or until brown).
Once LeDoux Roux is done, combine in the same pot the onion and green pepper. Let cook for a few minutes and then add the bay leaves, basil, ground cloves, parsley flakes and garlic. Mix ingredients well.
Toss in the remaining ingredients which include the tomato sauce, okra, beef bouillon, Worcestershire sauce and tomato paste. Stir until mixed thoroughly.
Finally, add 1 2 pounds of raw shrimp (deshelled and deveined) to the pot.
Heat until shrimp are thoroughly cooked. Salt and pepper to taste. Add Tabasco sauce to taste.
Serving tips: Serve over cooked rice and saltine crackers. Make sure there's plenty of water in sight! Converted by MC_Buster.
Converted by MM_Buster v2.0l.