Shrimp sauce piquante

Yield: 4 Servings

Measure Ingredient
1 cup Cooking oil
1 cup All-purpose flour
1 can Tomato paste
1 can Tomato sauce
1 medium Bell pepper, chopped
1 can Rotel tomatoes, diced
4 6 c. water
Salt to taste
Cayenne pepper to taste
1 medium Onion, chopped
2 Stalks celery, chopped
3 cups Rice, cooked

Make roux with oil and flour; brown flour until it turns a medium brown. Add onion, bell pepper, and celery; cook until mixture sticks to pot. Add tomato sauce, tomato paste and Rotel® tomatoes; cook about 1 hour. Add salt and cayenne pepper to taste. Add water to ingredients, and cook another 2-3 hours. During the last 30 minutes, add 1-½ pounds deveined, cleaned shrimp. Serve over rice.

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