Southern-Style Shrimp Spaghetti

SUBMITTED BY: Maria Gaskins

1-3 tbsp Tony Chachere’s creole seasoning*
1 tsp. garlic powder
2 lbs. shrimp, peeled & de-veined
1/3 cup vegetable oil
1/2 cup flour
1 large onion, diced
1 bell pepper, diced
3/4 cup green onions, chopped
1 (15 oz.) can Italian-style diced tomatoes
1 (8 oz.) can tomato sauce
1 can Rotel (mild or original)
3 bay leaves
1-2 cps. water


Season shrimp with Tony's and garlic powder and set aside. Heat oil over medium heat. Add flour and brown, stirring constantly until roux reaches peanut butter color. Add onion, bell pepper, and green onions and allow to sauté. (Add a little water, if necessary, to prevent roux from burning.)

Add shrimp and cook until pink, about 10-15 minutes. Add tomatoes, tomato sauce, Rotel, bay leaves, and approximately 1-2 cups water. Stir until thoroughly mixed. When gravy begins to boil, cover and reduce heat.

Allow to simmer for 30-45 minutes. Serve over spaghetti noodles.

*EDITOR'S NOTE: I used 1 tbsp. of Tony's for the shrimp and it was seasoned enough for me. You may want to use more when making this recipe with chicken.

NOTE: Amount of water is only approximate. Add more or less to achieve consistency of spaghetti sauce. This recipe can also be adapted to create a Southern-Style Chicken Spaghetti.