This recipe with good ingredients looked simple enough so I'm saving it here. I've altered it a bit to our taste by using cauliflower rice instead of regular white rice. Take it up a notch by adding your own parsley grown in your garden & fresh wild-caught Texas Gulf shrimp!
¼ cup (½ stick) butter
¼ cup flour
1 yellow onion, chopped
1 small green or red bell pepper, chopped
2 large celery stalks, chopped
3 large garlic cloves, minced
1 can (14.5 oz.) diced tomatoes, drained
2 cups shrimp stock (the water the shrimp has been soaking in prior to use)
1 tablespoon creole seasoning (the only one we use is Tony Chachere's)
2 pounds medium Texas Gulf wild-caught shrimp, washed, peeled & deveined
¼ cup fresh flat-leaf parsley, chopped
¼ cup green onions, chopped
Himalayan pink salt & pepper, to taste
cauliflower rice, cooked & drained, for serving
hot pepper sauce, for serving
In a large heavy iron skillet or Dutch oven, melt butter over medium heat. Increase heat to medium-high & whisk in flour until incorporated fully. Whisk continuously until roux is medium- brown in color, about 10 minutes. Mix in onion, bell pepper, celery, & garlic. Cook over medium heat, stirring frequently, until veggies are softened & onion is transparent, about 5 minutes. Add tomatoes & stir to combine. Increase heat to medium-high & slowly stir in the stock. Continue to stir until sauce is smooth & bubbling & has thickened. Stir in seasoning to taste. Bring to a low boil, stirring, then reduce heat to medium. Cook, stirring occasionally, about 15 minutes. Fold in shrimp, parsley, & green onions & cook until shrimp is opaque, about 3 minutes. Taste & adjust seasonings, adding more if desired. Serve in a bowl over cauliflower rice with hot pepper sauce on the side to dash on for more heat. Garnish with a bit more of chopped green onions & celery leaves for some color.
Tip: Please promise me that you'll take the time to devein your shrimp! It's so worth it to not crunch down on you-know-what... Ugh, it'll ruin your dish & appetite! Please, just do it.
Also, be patient when making the roux, allow it took cook fully to become a beautiful deep color.