Ingredients: |
Ingredients: 4 lb. peeled, large raw shrimp (also the cooked already de-veined and peeled are fine)
3 large onions
¼ cup vegetable oil
2 (15 oz.) cans tomato sauce
3 (14 ½ oz.) cans diced tomatoes with zesty green chiles
5 celery ribs, cut into 1 inch pieces
3 green bell peppers, seeded and cut into 1 inch strips
6 garlic cloves, chopped and divided
1 (1 lb) package spicy smoked sausage, sliced
3 cups uncooked jasmine or long grain rice
6 chopped green onions
1 cup fresh parsley
2 tbsp Cajun seasoning
¼ cup cornstarch
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Directions: |
Directions:1. Butterfly shrimp by making a deep slit down the back of each from large end to tail, cutting to but not through inside curve of shrimp, Devein shrimp.
2 Cook onions in hot oil in large Dutch oven over medium heat, stirring often 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups of water.
3. Bring to boil over medium heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes stirring in 1 to 2 cups of water as needed to maintain consistency. Stir in sausage, and simmer 30 minutes. Skim grease from surface as needed.
4. Meanwhile prepare rice according to package directions.
5. Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to boil over medium heat.
6. Stir together ¼ cup cornstarch and ½ cup water. Stir into shrimp and sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice. |
This recipe for Cajun Shrimp and Sausage Stew is from