Ingredients
Scale
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup flour
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 canned diced tomatoes
- 1 cup sliced white mushrooms
- 2–3 cloves garlic (minced or grated)
- 1 quart vegetable stock {or chicken stock}
- 1/2 cup white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- About 1/2 teaspoon salt {more or less (depending on how salty your stock is})
- Cracked black pepper to taste
- 1 pound raw shrimp (peeled and deveined {tails removed if preferred})
Instructions
- Heat butter and olive oil in a large, deep saucepan over medium heat until melted. Sprinkle flour over the butter and whisk until smooth. Continue to cook, whisking often, until the mixture has turned a golden tan color {a blond roux}.
- Stir in onion, carrot, celery and tomatoes and cook for about 5 minutes. The mixture will thicken and become pasty.
- Add vegetable stock a little at a time while whisking to avoid lumps, then whisk in wine and add bay leaves and thyme. Add salt and pepper to taste.
- Bring to a bubble and allow to simmer for about 20 minutes, stirring/scraping the bottom of the pan every so often, until the liquid has reduced and the sauce has thickened quite a bit.
- Add the raw shrimp to the pan and cook for about 5 minutes, until opaque and cooked through.
- Serve over {or with a scoop of} rice.
Notes
Adapted from a recipe by Jay Ducote found in Louisiana Cookin’ Magazine
- Category: Main
- Cuisine: Cajun-inspired