- 2 lbs. shrimp
- 4 tomatoes (peeled) or 1 (16 oz) can with liquid
- 1 green pepper
- 2 stalks celery
- 1/4 cup vegetable oil
- 1/4 cup flour
- 2 cups onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. pepper
- zest of 1 lemon
- 1 Tbs. fresh thyme (1/2 tsp. dried)
- 3 cups shrimp or chicken stock (hot)
- 1 can tomato sauce
- 2 bay leaves
- 1 Tbs. Poultry or Seafood Magic
- 1 tsp. Old Bay
- File (ground sassafrass)
Chop green pepper, celery, and tomatoes.
Heat saucepan and make a rouz with oil and flour (reddish-brown color). Add onion and saute until soft. Add green pepper and celery (cayenne pepper optional). Cook 5 minutes.
Add tomatoes, garlic, lemon zest, pepper, stock, bay leaves, and thyme. Simmer 40 minutes and season to taste.
Add shrimp at end and cook just until done. Serve with rice and garnish with parsely and green onions. Add file at the table.