1 stick of butter
1/2 Tablespoon flour
1 large onion, chopped fine
3 ribs of celery, chopped fine
3 pods of garlic, chopped fine
1 bell pepper, chopped fine
1 lb. (before peeling) of shrimp
1 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/4 teaspoon white pepper (or use more black)
1/2 cup green onion tops, chopped
1/4 cup parsley, chopped
2 cups (before cooking) rice
Melt the butter in a large heavy pot (black iron is traditional) stir in the flour, then add the chopped onions, garlic, bell pepper, celery and cook uncovered until tender (about 15 or 20 minutes), stirring frequently to avoid sticking or scorching. Start cooking the rice. Add the salt,and the peppers (red, white and black), stir in, cook a few minutes to let the seasonings blend. Add the peeled shrimp. Let cook about 10 minutes, add the green onion tops and parsley. Simmer, covered, until the seasonings blend (10 minutes or so). Serve over rice.
Most Northerners don't really like bell peppers, so you can make big slices, cook with them and they'll be easy to find and remove. The white pepper is sort of a gimmick, this is a traditional dish, and was cooked for a hundred years without white pepper, so if you don't keep white pepper around just use black pepper.
I threw in some scallops when we had this the other night, because I was goofing off with the recipe. They seemed to work fine. In Alaska, I usually cook this with the Black Tiger Shrimp (about 30-40 count) unless I bring shrimp up from the Gulf of Mexico, because I don't know how to cook the Alaskan Spot Shrimp and Side-Stripe shrimp very well.
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Last Updated on 08/21/05
By Richard Pellessier