4.07 / 5 Stars | 12 Reviews
by Merwin Chambers
"This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side."
View Complete Recipe Details and Reviews
via Allrecipes Daily Recipes for Main Dishes Click here for the full recipe
No comments:
Post a Comment