Allen J. Ellender
U.S. Senator, La.
Fry 3 slices bacon. Remove and in fat, fry small piece of smoked ham, approximately 3 oz., diced; remove. To the fat, now add – 1 rounded Tbsp flour; brown, stirring constantly, to make a roux. If you want it thicker use 2 Tbsp. flour) Add 2 lbs chopped fine onions. Fry slowly till browned.
Add following, 1 at a time, and continue to cook very slowly for at least 30 – 45 minutes. If desired, add the bacon and ham scraps.
- 3 pieces celery, chopped
- 1 medium chopped bell pepper
- 3 pods garlic
- 2 bay leaves
- few dashes of Tabasco
- few dashes of Worcestershire Sauce
- few dashes of thyme
- few dashes of salt and pepper
- 1 lemon, use grated rind then remove white pulpy membrane and chop rest of lemon
NOTE: This Basic Sauce is referred in almost all of the Senator’s recipes.
- 1 can tomato sauce
- 2 cans tomato paste
Cook thoroughly and add 4 pounds peeled shrimp tails. Continue cooking till done, stirring as necessary.
Serve with rice.