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1 lg. Onion (finely
chopped)
1 c. Celery ( finely chopped)
1 sm. Bell Pepper (finely chopped)
4 T. Oil
2 c. Tomatoes (peeled & finely chopped)
1 c. Seafood Stock
10 oz. Can Rotel Original Diced Tomatoes & Green Chilis
1 lb. Shrimp (Peeled - retain the shells) (you can also
use crawfish or fish, even cubed chicken breast)
Tony Chachere's Seasoning
¼ c. Parsley (finely chopped)
½ c. Green Onion (finely chopped)
3 - 4 c. Cooked Mahatma Rice (long grain rice)
Put first 4 ingredients in a 4 quart dutch oven and sauté until
wilted.
Add tomato and let cook for about 10 minutes more. Add next
3 ingredients and Tony's seasoning, adding a little at a time and
tasting after each addition (be careful, the Rotel has some
spiciness also).
Now, simmer for about 1 hour. Add parsley and green onion and
cover the pot. Remove from heat and allow to stand for about 20-30
minutes before serving.
Serve over rice.
Seafood Stock:
2 Cups Water
Shrimp Shells
1 tsp Tabasco Sauce
Simmer shells in water and seasoning for at least an hour. Strain
liquid and throw shells away. |
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