Allow mixture to cook on low for 10 minutes; taste for salt
Meanwhile, prepare rice
4 cups prepared white rice
Add seasoned shrimp to mixture; allow to cook for 10 minutes
1 lb Gulf shrimp
Plate rice onto plates or bowls and ladle shrimp and roux over rice; garnish with chopped green onions
1 bunch green onions, 1 teaspoon Louisiana Hot Sauce
This dish is not super spicy, but if you don't like even a little heat, season the shrimp with a little salt and pepper and start with ½ tablespoon of Creole seasoning in the pan.I use Tony Chachere's™ Creole Seasoning.Don't over cook the shrimp!
Nestle them in the hot tomato mixture and let them cook for about 5-8 minutes
Stewed tomatoes:This recipe calls for stewed tomatoes but if you only have diced, that will work as well. Just cook them a little bit longer in the sauce so they thicken.If you have stewed tomatoes with basil and/or garlic, that will work just as well.