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  • Writer's pictureSheena Carter



  • 1 lb of raw shrimp

  • 3/4 cup of butter or oil

  • ¾ cup of flour

  • ½ yellow onion, chopped

  • ½ bell pepper, chopped

  • 1 celery stalk, chopped

  • 3 tsp mince garlic

  • 1 green onion stalk, chopped

  • 7 oz of drained diced tomatoes

  • 1 tbsp tomato paste

  • 32 oz of chicken or seafood stock

  • 1 tbsp of water

  • Chef Paul Prudhomme’s seafood magic

  • Slap Ya Mama seasoning

  • Onion powder

  • Garlic powder

  • Cayenne pepper (optional)


1. Over medium high heat, melt butter or heat oil in a medium – large sized saucepan.

2. When butter is melted, or oil is heated, slowly stir in flour. You are creating a roux, so make sure that you are stirring constantly, or the roux will burn.

3. When the roux starts to turn a chocolate brown color (about 10-15 minutes of constant stirring) turn heat down to medium, and stir in the onions, garlic, and bell peppers. Saute for about 5-7 minutes.

4. Add in diced tomatoes, garlic, and green onions. Saute for about 2-3 minutes.

5. Pour in the stock and stir thoroughly. Make sure to scrap the bottom of the pan to ensure that none of the roux is sticking.

6. In a small cup, dissolve 1 tbsp of tomato paste into one tbsp of water. Stir into the saucepan.

7. Add in your bay leaves, bring your sauce up to a boil, then down to a steady slimmer. Let simmer with the lid on for about 15 minutes.

8. Remove lid and add in your seasonings (Chef Paul Prudhomme’s seafood magic, Slap Ya Mama seasoning, Onion powder, Garlic powder, Cayenne pepper (optional)). Add about ½ of a tablespoon of each, and only 1 tsp of cayenne pepper if using. Be sure to taste your sauce to adjust seasoning to your liking.

9. Recover pot, and simmer for another 10 minutes.

10. Finally, add in raw shrimp and simmer uncovered for about 10 minutes, or until the shrimp are fully cooked.

11. Serve over rice! Enjoy!♥️

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