First, I found that it was a huge amount of roux so the liquids needed to be increased dramatically. I added a can of tomato sauce, a bit of sugar and probably about 4 cups of shrimp stock I had in the freezer. I didn't use the rotel tomatoes because I have small kids who don't appreciate spicy stuff so I added basil and thyme along with a can of whole tomatoes (squished). But cayenne to taste at the table is the remedy.
One thing I like to do with the shrimp shells and leftover veggie scraps (onion skin, garlic skin, bell pepper ends, etc) is to throw them all in a stock pot with water and cook to make the above shrimp stock. Salt to taste or else it tastes like dishwater.
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