Bradley's Homestead

2 pounds Large Shrimp (peeled and deveined)

2 cups Rice, cooked

½   cup Olive Oil

4 tablespoons Butter

3-4 tablespoons All-purpose Flour

½ cup Yellow Onion, chopped

½ cup Green Onions, chopped

½ cup Green Bell Pepper, chopped

½ cup Red Bell Pepper, chopped

1 cup Celery, chopped

2 cloves Garlic, minced

¼ cup Fresh Italian Parsley

1 teaspoon Cajun Seasoning

½ teaspoon Sea Salt

½ teaspoon Black Pepper

½ teaspoon White Pepper

½ teaspoon Cayenne Pepper

2 cups Chicken Broth

10 ounces can of Diced Tomatoes and Green Peppers

(I prefer the Rotel Mild Brand)

2 teaspoons Hot Sauce (Tabasco)

 

1. In a large sauce pan over low heat add olive oil.
2. Once oil is heated, add onions, peppers, celery and garlic.
3. Cook for 5 minutes then add in parsley and seasonings.
4. Next add chicken broth, tomato sauce, hot sauce and stir.

*I prefer to puree my Rotel to make it more of a sauce.

5. Whisk in flour until flour is combined and lumps removed.
6. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
7. Add shrimp and butter to broth, stir and simmer for 5 minutes.

Don’t overcook the shrimp please!

8. Serve over white rice.

*Consumption of raw or uncooked shellfish may substantially increase risk of food borne illnesses.