Braden Family Cookbook
a large pot/Dutch oven over medium heat and add the oil and the flour.
Stir constantly until the roux is peanut butter colored.
A little less than 14 minutes.
the yellow onion, bell pepper, celery, and garlic and sauté for about 10 minutes
or until the vegetables are tender. Stir
in the tomato paste, followed by the beef stock and wine.
Stir constantly until this mixture thickens.
Add the basil, thyme, Tabasco, pepper, salt, and green onions.
Simmer, covered for about 34 minutes.
the shrimp and parsley and simmer for 15 minutes, uncovered.....watch
this....you want the shrimp just cooked.
Serve in heated shallow bowls or plates over short or medium grain white
rice. Have Tabasco and chopped
green onions as an available garnish.