This delicious recipe is one of my all-time favorite Cajun dishes. Next time you’re having company, this tasty dish will be sure to impress your guests!
Ingredients:
1 stick butter
3/4 cup flour
1 medium onion, chopped fine
1 red bell pepper, chopped fine
3 stalks celery, chopped fine
4 slices bacon, cut in 1″ bites
4 cups chicken broth
1 cup beer
1 cup half’n half
1 tbsp. cajun seasoning
1 tsp. cayenne pepper
1 tbsp. minced garlic
1 tsp. salt
1 bay leaf
2 pounds shrimp, peeled and deveined
Directions:
In a large pot, melt butter, then add flour to make your roux, cooking over medium heat and being sure to stir constantly until your roux is about the color of peanut butter. Your roux is very important to the whole dish, and should not be rushed. Without the perfect roux, the rest won’t matter.
Add onion, celery, bell pepper and bacon to roux, and cook for five minutes.
Next, add the chicken broth, beer, half ‘n half and your spices.
Cook, covered, on low heat for about 30 minutes, then add shrimp and continue to cook for another hour, letting all of the seasonings and flavors “marry.”
Serve over white rice with garlic bread and a green salad.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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