I love this classic New Orleans dish. Serve it over a big bowl of rice, and garnish with chopped fresh parsley or scallions. Most people would probably use 2 lbs of shrimp for this recipe so that the dish is more shrimp and less tomatoes, but to save money I don't mind a bowl of tomato sauce accented by shrimp. This dish is fairly spicy, so I'd leave out the cayenne and maybe even reduce the hot sauce if you're not into spicy food.
-2 Tbsp olive oil
-2 Tbsp flour
-1 onion, chopped
-1/2 green pepper, chopped
-2 stalks celery, chopped
-4 cloves garlic, minced
-1 (29 oz) can petite diced tomatoes
-1 (15 oz) can tomato sauce
-1 bay leaf
-1/4 tsp cayenne pepper
-1 Tbsp hot sauce
-1 Tbsp Worcestershire sauce
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp dried thyme
-1/2 tsp dried basil
-1 lb shrimp
Start by making a blond roux. To do this, cook the oil and flour over medium low heat until it develops a light brown color. Stir frequently while the roux is cooking. Add the onion, green pepper and celery. Saute until the veggies soften, about 10 minutes. Add the garlic, saute 1 minute. Add the diced tomatoes, tomato sauce, bay leaf, cayenne, hot sauce, Worcestershire, sugar, salt, pepper, thyme and basil. Simmer for 30 minutes. Stir in shrimp, cover and cook until cooked through (about 2-5 minutes depending on size of shrimp).
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