This comes from a recipe found in a cupboard when my family moved to New Orleans, Louisiana. It is delicious and we fix it often. It is a great company dish served with salad and crusty french bread.
1 box of boil in bag rice
2 to 3 pounds of peeled cooked shrimp
creole seasoning (to taste)
onion powder or onions (to taste)
1/8 tsp pepper
1/4 tsp salt
1/2 tsp seasoning salt
2 cans of cream of mushroom soup
crushed red pepper (to taste)
7 to 8 tbsp. of flour
(add seasonings to suit your taste)
First you cover the bottom of a frying pan or a electric fryer
with cooking oil and you put the flour with the seasoning salt, pepper, and onions, ( enough flour to almost cover the oil) and cook it until the flour gets a dark brown, then you put the soup, creole seasoning, and the crushed red pepper with 2 to 3 cans of
water to make a thick gravy, then you put the peeled shrimp in and cook it on low for about 10 to 15 minutes with the gravy on a low boil and then the gravy is ready. While you are browning the gravy, boil 2 to 3 bags of rice and put it into a bowl and put some of it into a soup bowl with the shrimp gravy on top.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.