Louisiana Shrimp with Rice
- 2 small onions, minced
- 4 Tbsps beef drippings
- 6 Tbsps flour
- 1 cup tomato, stewed & strained
- 3 cups chicken stock (bouillon cubes & water)
- Salt
- Paprika
- Tiny pinch herbs, ground
- 2 cups cooked shrimp, cut in pieces
- Steamed rice
Cook the minced onions in hot beef drippings for 5 minutes (be patient, you rascal). Blend in the flour. Gradually add the stewed and strained tomatoes and chicken stock. Stir constantly until smooth.
Season to taste with salt, paprika and a tiny pinch of ground herbs. Add the cooked shrimp and enough steamed rice to make a thick consistency.
Serve from a casserole or chafing dish.
Season to taste with salt, paprika and a tiny pinch of ground herbs. Add the cooked shrimp and enough steamed rice to make a thick consistency.
Serve from a casserole or chafing dish.
Submitted by Jul 26, 2009
15 min 30 min 45 min
15 min 30 min 45 min