Shrimp Piquant Stew

Step 1

Make a Roux first. Combine the flour and oil in a heavy skillet or cast iron pot. Cook over medium heat, stirring continually, until the mixture is brown as a copper penny. Add to this, the onion, bell pepper, celery (known as the Cajun Trinity); 2 cloves of garlic, as well, if you like. Sauté until the onion has wilted.

Step 2

Add the Rotel tomatoes and the tomato sauce to the roux. Slowly add two cups water (more or less) to make the stew the desired consistency. More water can be added anytime but remember in the last step when you add the shrimp that shrimp will add water to the mixture as they cook; so you want to keep your stew a little thick until the end. Add salt, black pepper and cayenne to taste. Easy on the salt as the Rotel tomatoes already contain some.

Step 3

Cook 1 to 2 hours over a low temperature, stirring occasionally. Add shrimp, green onion tops (chives) and parsley. Cook 10 minutes more. Serve over rice. You could also substitute crawfish for the shrimp or use both.