By Fran Lane

This unique, flavorful Cajun dish is a delicious way to enjoy shrimp. Cajuns sure know how to use shrimp in their cooking and this recipe is a fine example of their culinary creativity.  It is well worth the time to make the dark roux that brings this dish to another level. I got this recipe from In a Cajun Kitchen by Terri Pischoff Wuerthner. Enjoy. Tom~

Cajun Shrimp Fricassee

3/4 cup canola oil / 3/4 cup all-purpose flour / 2 cups chopped onion / 1 cup chopped celery / 1/2 cup chopped green bell pepper / 2 cloves garlic, minced / 2 tablespoons tomato paste / 3/4 teaspoon salt / 1/2 teaspoon white pepper / 1/4 teaspoon cayenne pepper / 1 cup fish or chicken stock, or more if needed (I used the shells from the shrimp to make a quick stock) / 1 1/2 pounds peeled, deveined shrimp / 3/4 cup chopped fresh parsley / 3/4 cup sliced green onions

Heat the oil in a large pot or Dutch oven over medium heat for 2 minutes. Add the flour, whisk to combine, reduce the heat to medium-low, and cook, stirring constantly, for 30 to 40 minutes to make a dark roux. You may have to adjust the heat to keep the roux from burning.

Add the onion, celery, and bell pepper to the roux, raise the heat to medium, and cook for 10 minutes, stirring often. Add the garlic, tomato paste, salt, and white pepper and cayenne pepper, stirring to combine. Add the stock, bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 10 minutes, stirring occasionally (if the sauce is too thick, add a bit more stock). Add the shrimp, bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes, uncovered, stirring occasionally. Serve over rice (I served it over pasta). Sprinkle with parsley and green onions.


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