To make a brown roux, use an iron pot or a large covered pot. Add oil
and flour; mix cooking on medium high, careful not to burn it. Turn
temp down to low/med temperature. May add more flour or oil for
thicker/thinner consistency. Takes approx. 25 mins.
Add chopped onions and stir until limp. Add tomato sauce and 2 C
water; stir. Add sugar. Add celery, garlic, and bell pepper. Season
with salt & pepper to taste. Cover and cook on low for approx 45 mins,
stirring occasionally.
Add dashes of Worcestershire sauce and seasoning (salt, pepper and red
pepper) and shrimp Stir. Add slices of lemon on top of stew. Cover
and cook approx 25-30 mins. Serve over rice.
Originally Submitted
9/7/2008
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