Shrimp Crab Sauce Piquant
1/2 cup cooking oil
1/4 cup of flour
2 tbs salt
2 tbs garlic powder
1-2 onions (large-1/small-2)
2 tbs sugar
2 rings of onion tops (chopped)
1 bell pepper (chopped)
2 cloves garlic (minced)
1 can rotel tomatoes
1 can tomatoe sauce (28 oz)
Cajun Seasoning
2 pounds of peeled shrimp
1 pound of crab meat
 |
CAJUN Seasoning Large Bottle 5.29 oz SEALED NEW US $3.95 Auction Ends: Tuesday Feb-07-2012 10:39:18 PST | Watch this Item |
 |
MCCORMICK GOURMET COLLECTION CAJUN SEASONING 2.25 OZ US $7.75 Auction Ends: Tuesday Feb-07-2012 16:17:30 PST | Watch this Item |
 |
Tupperware Chef Series Simple Indulgences Seasoning Dip US $7.50 Auction Ends: Tuesday Feb-07-2012 17:57:12 PST | Watch this Item |
 |
New One 16 oz Redneck, Hillbilly, Cajun Ball Canning Jar Wine Glass + Seasoning US $7.95 (0 Bid) Auction Ends: Wednesday Feb-08-2012 3:03:54 PST | Watch this Item |
Directions:
First start by combining the oil and flour in a pan to make a roux. Cook the oil/flour mixture on a low to medium heat stirring constantly until you get a lovely caramel color , which will take around 35-45 minutes. Now add in your chopped bell pepper , onions, and half of the onion tops. Continue to stir the mixture continuously for a few minutes. Now slowly add in your garlic salt , rotel tomatoes , tomatoe sauce , Cajun seasoning and sugar one at a time. Stir often and let cook for about 10 minutes. Slowly add in a little water until you reach your desired consistency depending on how thick you like your gravy. Cook now over a medium heat for about 15 minutes with the cover of the pot on leaving a little gap , stir occassionally. Remove the cover and now add in the rest of the onion tops and garlic powder , also can add a little more cajun seasoning to taste and desired heat , then add in your shrimp and crab meat. Cook over a medium heat again with the cover on pot leaving a gap. Then turn off the fire and let the pot stand covered for about 15 minutes. Your now ready to serve over rice or any other desired way.
June 2nd, 2009 by Ragin Cajun /
Comments Off