Preparation time: 15 minutes
Cooking time: 45 minutes
8 tablespoons butter
8 tablespoons flour
2 cloves of garlic chopped
1 cup chopped onion
6 green onions and tops, chopped
1 chopped bell pepper
1/2 cup chopped celery
1 can crushed tomatoes
1.5 cups chicken bouillon
1.5 cups dry red wine
1.5 pounds shrimp, peeled, deveined
1/4 cup chopped parsley
salt and pepper, to taste
2 small bay leaf
2 tablespoons Cajun seasoning
2 teaspoons chili powder
2 teaspoons fresh ground black pepper
tabasco sauce, to taste
hot cooked white rice
In a skillet over medium heat, melt the butter; add flour, stirring to blend to make a roux. Cook, stirring constantly, until flour mixture is deep golden brown, do not let butter burn, if you do, start over.
Add the garlic, onions, cellery and peppers and and cook until soft, keep the roux moving and heat low enough not to burn.
Add crushed tomatoes, wine, bouillon, parsley, chili powders, cajun seasoning, bay, black pepper and thyme. Add Tabasco sauce to taste.
When vegetables become tender, and roux is cooked, add shrimp.
Simmer, uncovered, for 15 to 20 minutes until shrimp are done.
Serve over cooked rice and top with chopped green onion and serve.