Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour 1 ds Oregano
1 c Salad oil 1 ds Thyme
3 lg Yellow onions, chopped 16 oz Sliced mushrooms, drained
1 bn Scallions and tops, chopped 4 Celery ribs, chopped
2 Sweet green peppers, cored, 1/2 lb Smoked sausage,sliced and
Seeded chopped Parboiled
1/2 c Worcestershire sauce 6 Bay leaves
1 ds Hot pepper sauce 3/4 c Sauternes or white grape
8 oz Tomato sauce Juice
10 1/2 oz Cream of mushroom soup 5 lb Raw shrimp, shelled
10 oz Whole tomatoes 1/2 c Fresh parsley
Salt pepper to taste

Make a rich, golden brown roux by stirring oil and flour in a large
cast iron cookpot or skillet over medium heat for 45 to 60 minutes,
adjusting heat as necessary and stirring constantly to prevent
burning. (Roux should be dark peanut butter color. If the flour
should burn, discard and start over.) To this roux, add onions,
scallions and green peppers, reserving about one-third of the
scallions. Saute for 45 minutes, stirring frequently. Do not let
burn. Add worcestershire sauce, hot pepper sauce, tomato sauce,
mushroom soup, tomatoes, salt, pepper, oregano, thyme, sliced
mushrooms, celery, sausage, bay leaves and wine. Simmer about one
hour. Add shrimp, and continue to cook on low heat for 30 minutes.
Keep heat constant and stir frequently. Before serving, add parsley
and reserved scallions. Serve over buttered and fried French bread
slices or fluffy cooked rice, as desired.
Submitted By BILL CONNORS On 05-05-95

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