Shrimp Sauce Piquante


5 lbs. Louisiana shrimp
4 large onions, chopped
1-1/2 cups green onions, chopped
1-1/2 cups bell peppers, chopped
1/2 cup parsley, chopped
2 cups mushrooms, sliced
3 cloves garlic, chopped
2/3 cup flour
1 cup vegetable oil
1 can Ro-Tel tomatoes, diced
2 large cans tomato sauce
1 tbsp. brown sugar
salt and pepper to taste


In a heavy-bottomed pot, make a medium brown roux with the oil and flour. Add tomato sauce, Ro-Tel and brown sugar. Simmer about 15 minutes. Add onions, green onions, bell peppers, parsley, mushrooms, and garlic. Simmer about 15 minutes.

Add about 4 cups of water and salt and pepper. Cook for 2 hours, adding water as necessary.

Add shrimp. Cook 20-25 minutes.

Serve over rice.