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This is Kevin Boudreaux's version of Creole Shrimp Spaghetti.
1 cup roux (homemade or from a jar)
3 tbs olive oil
2-3 cups chopped creole veggies (bell pepper, onion, celery)
1 tbs minced garlic
1 large can tomato sauce
2 large cans stewed tomatoes
1 can Rotel (your favorite)
2 cans chicken broth (or shrimp stock equivalent)
2-3 lbs peeled shrimp
1 large can sliced button mushrooms
2 tbs chopped parsley
cajun seasoning to taste (salt, pepper, red pepper)
1/2 stick butter
1/4 cup ketchup
In a large cast iron dutch oven, make a light, caramel colored roux from 1 cup flour and 1 cup oil. (OR: use the roux-in-a-jar shortcut). Kevin removes his roux from the pot to saute his veggies and garlic down in olive oil. You can saute veggies directly in the roux if that's what you normally do. If you're using jar roux, add it after you've sauteed your veggies.)
Add all tomatoes and stock to roux and veggies. Let cook down over medium-low heat. Want another shortcut? Run the tomatoes through the food processor or blender before adding to pot or use an immersion "stick" blender after adding the tomatoes to the pot. This will save up to 2 hours off your cooking time. Let cook down until no longer chunky. Kevin let his cook for almost 4 hours.
After letting cook for quite a while, whatever method you choose, add the shrimp, mushrooms, parsley and cajun seasoning to taste. Let cook over medium heat just until shrimp are pink.
Right before serving, add butter and ketchup. When all is incorporated to the sauce, serve over your favorite cooked pasta. Kevin prefers fettuccine.