1 md Onion; diced 1/4"
3 Ribs celery; sliced 1/4"
4 tb Oil
4 cl Garlic; minced -OR-
1 ts Garlic granules
1 lg Bell pepper; cored, 1/4"
- dice
28 oz Red Gold diced tomatoes
- with chilies (2 cans)
16 oz Red Gold tomato sauce
- (2 cans)
1 ts Sugar (optional)
1 Turkish bay leaf
1 ts Dried thyme; crushed
1/2 ts Salt
1 tb Parsley flakes
1 ts Trappey's Red Devil sauce
2 lb Medium shrimp; tails-off
1 tb Filé powder
Hot cooked rice
Dice onion and green pepper, slice celery. Keep each
separate. Heat oil in 5 quart pan over medium heat. Add
garlic and saute for 1 minute. Add onion and saute for 2
minutes. Add celery and green pepper and saute for 3
minutes longer. Add tomatoes, tomato sauce, salt, bay
leaf, sugar (if using), thyme, parsley and hot pepper
sauce. Reduce heat and simmer for 15 minutes. Add shrimp
and cook for 4-5 minutes longer, stirring gently. Stir in
file' powder and simmer two minutes more.
Serve over hot cooked rice. Pass ground cayenne and
additional hot sauce.
