Shrimp Gravy
By Yankee Magazine|Nov 16 2006|
This comes from a recipe found in a cupboard when my family moved to New Orleans, Louisiana. It is delicious and we fix it often. It is a great company dish served with salad and crusty french bread.
Yield
6 servings
Ingredients
Shrimp Gravy
1 box of boil in bag rice
2 to 3 pounds of peeled cooked shrimp
creole seasoning (to taste)
onion powder or onions (to taste)
1/8 tsp pepper
1/4 tsp salt
1/2 tsp seasoning salt
2 cans of cream of mushroom soup
crushed red pepper (to taste)
7 to 8 tbsp. of flour
cooking oil
Instructions
(add seasonings to suit your taste)
First you cover the bottom of a frying pan or a electric fryer
with cooking oil and you put the flour with the seasoning salt, pepper, and onions, ( enough flour to almost cover the oil) and cook it until the flour gets a dark brown, then you put the soup, creole seasoning, and the crushed red pepper with 2 to 3 cans of
water to make a thick gravy, then you put the peeled shrimp in and cook it on low for about 10 to 15 minutes with the gravy on a low boil and then the gravy is ready. While you are browning the gravy, boil 2 to 3 bags of rice and put it into a bowl and put some of it into a soup bowl with the shrimp gravy on top.
