Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c rice
3 ea tomatoes
80 ea lake shrimp (pontchartrain)
1/2 ts chili pepper
2 ea onions, finely chopped
1 cayenne pepper to taste
1 salt pepper to taste
2 ea garlic clove
1 tb butter
1 tb flour
2 ea thyme, sprigs
2 ea bay leaf, sprigs

Brown chopped onions in a saucepan with butter. After a few minutes add the
flour and stir well. Add minced Thyme, bay leaf, parsley and finely minced
garlic cloves (2). Let all fry for five minutes longer being careful not to
burn or over-brown. Add chili pepper and three large tomatoes, finely
chopped, including juice. Simmer for 10 minutes more. When cooked add 3 qts
broth or water. Bring to a good boil and add Lake Shrimp which have
previously been cooked. Let boil again for 5 minutes; add 1-1/2 C rice well
washed. Mix all well; boil for 1/2-3/4 hr, stirring every once in a while.
Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date:
01/17/33

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