Yield: 6 Servings
|2 tablespoons||Bacon drippings|
|1 \N||White onion; minced|
|6 \N||Celery; chopped|
|1 \N||Clove garlic; minced|
|1 \N||Green pepper; cored, minced|
|2 tablespoons||Parsley; minced|
|3 ounces||Tomato paste|
|6 cups||Plum tomatoes; canned, drained|
|1½ teaspoon||Worcestershire sauce|
|¼ teaspoon||Chili powder|
|1 \N||Bay leaf|
|2 pounds||Shrimp; medium-size, shelled and deveined|
|½ teaspoon||File powder|
|3 cups||White rice; cooked|
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Fri, 2 Aug 1996 08:44:43 -0800 Warm bacon drippings in a large pot over medium heat. Add onion, celery, garlic, green pepper and parsley. Cook until the onion is soft (about 5 minutes). Add tomato paste, tomatoes, water, Worcestershire, chili powder, bay leaf, sugar and salt. Cover. Simmer 2 hours, stirring occasionally.
Add the shrimp. Simmer 10 minutes. Stir in the file powder. Immediately remove from the heat. Remove the bay leaf. Ladle over rice. Serve at once.
EAT-L Digest 2 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .