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Albert, my Dad
This one of my favorite dishes that Daddy fixes, of course I tend to say that about all the dishes he prepares, especially the shrimp and egg gumbo, that is my all time favorite or maybe it's the turkey neck and chicken gizzard stew or gumbo. See what I mean, it is so hard to decide.
8 ribs Celery (chopped)
2 lg. Bell Peppers (chopped)
2 lg. Onions (chopped)
2 sticks Margarine
2 - 10 oz. Can Rotel Original Diced Tomatoes & Green Chills
4 - 8 oz cans Tomato Sauce
1 sm. can Tomato Paste
4 - 6 T. Roux
1 c. Ketchup
3 lb. Shrimp (or you can use crawfish or ground beef)
Cooked Spaghetti and/or cooked rice
Put first 4 ingredients in a dutch oven and sauté for about 30 minutes or until onion is translucent.
To this add the next 4 ingredients plus a rotel can filled with water and simmer for about 1 ˝ hours.
Add the shrimp and let simmer on a low fire for about 2 hours.
NOTE: When Dad makes this dish, we have to have spaghetti and rice because Mike (my husband), our youngest son and a couple of the grandbabies like rice instead of spaghetti. "Different strokes for different folks." |
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