A good sauce piquant is full of flavor and sass. This recipe lives up to that reputation.
Dale Begnaud in memory of his mom’s great Cajun cooking
In a Dutch oven, make a dark brown roux with the flour and oil. Add chopped vegetables and cook until tender.
Add tomato sauce and seasonings and cook until tender.
Add enough water to make it stewy. Do not forget that the shrimp will release water.
Simmer approximately 1.5 hours, stirring occasionally to prevent sticking. Add shrimp and cook about 20 more minutes.
Serve hot over rice.
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