My family loves any type of seafood, from squid to fish to shellfish. Boiled, fried, baked, broiled – doesn’t matter. So, when I get the chance I cook any of these as often as possible. A few weeks ago we had a Crawfish/Shrimp Boil and there was plenty of left overs. But so many dishes to choose from! So pull out the trusty book This cook bookis a collection of recipes from cooks in Southern Louisiana. I have had it since 1973 – Wedding Gift – and it has some great recipes in it. Haven’t found a bad one yet!

    1.3 cup shortning
    1/4 cup flour
    1 lb raw deveined shrimp
    1 garlic bud, minced
    1/2 cup minced onion
    2 Tbl minced parsley
    1 cup water
    2 tsp salt
    2 bay leaves
    1/2 tsp cayenne pepper
    1 can (8 oz) tomato sauce
    1/2 cup chopped bellpepper ( I never use this)

First you make a roux. A roux is made from the shortning and flour. Heat the shortning and add the flour. Stir constantly over high heat until mixture is a good solid golden brown. (DIfferent dishes require different colored rouxs. Gumbos, for example, usually take a darker roux.)Lower heat, add shrimp and cook about 3 minutes or until light pink. Add garlic, onion, parsley and bell pepper. Cook 2 minutes longer. Raise heat; gradually add water and then remaining ingredients. Bring to a boil, then simmer, covered, for 20/30 minutes. Serve very hot over rice. This is one our favorite dishes. Hope you enjoy it to. You can substitute crawfish if you have them too.