- 2 lb shrimp large (peeled and deveined save shells and heads for stock)
- 1 1/2 lb diced tomatoes (deskinned or a 14.5 ounce can would work for speed)
- 2 cup chopped onions
- 2 cup water (soon shrimp stock)
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1/2 cup chopped green onions
- 3 oz bacon (chopped cooked)
- 2 oz 1/2 stick unsalted butter
- 2 tbs flour
- 1 tbs chopped garlic
- 1 tbs Cottonmouth Seasoning
- 2 tbs chopped parsley
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 2 bay leaves (1 fresh)
- 1 tsp Worcestershire Sauce
- 1 tsp hot sauce (or to taste)
- 2 cup white rice
- 4 cup water
- 2 oz butter
- Meat 1st slice up bacon into ½ inch pieces
- Cook bacon in large skillet on medium low and keep an eye on it.
- Peel and clean the shrimp. Cover shrimp in Cottonmouth and place in fridge. Save heads and shells.
- Pour the 2 cups of water in a saucepan on medium heat.
- Chunk shrimp heads and and shells in water along with a dash of salt.
- Stir any of your current ingredients over fire. Clean all where raw meat was.
- With 4 empty bowls dice onions, bell pepper, garlic, green onion, tomato (deskinned), and celery. The green onion, tomato, and celery get their own bowls. (onions, bell pepper, and garlic = 1 bowl)
- When bacon is crispy set it aside keeping grease.
- In bacon grease pan add 2 ounces of butter and celery on medium heat.
- When celery is soft add onion, bell pepper, garlic, and salt. Cook till translucent. These together is known as Trinity minus the garlic.
- Drain shrimp water through a colander saving the water discarding the shells.
- Whisk the 2 tbs of flour into the shrimp water.
- Add the tomatoes to the veggies pan. Cook on medium until concoction re-bubbles.
- Stir in the shrimp flour water, bay leaves, worcestershire, bacon, and hot sauce.
- Carefully taste test the fluid for salt. Add if needed.
- Simmer for 20 minutes. Thickening process, you can go thick or thin here. Too thick or salty add water.
- Stir in shrimp, green onions and parsley.
- Simmer for 10 minutes.
- Remove bay leaves.
- In another saucepan on medium low simmer add butter to melt and cover metal.
- Drop in rice and toast or don’t toast. Just get butter coverage around rice.
- Pour in water and cover for 13 minutes. At 13 min check and water should be soaked up. If not, go for another 2 minutes until you only see steam no water. Should be just steaming.
- If you don’t dig above #3 you can just boil and drain rice.
- Lastly! Get down on it.
➕ Last 12 Recipes
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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