Cajun Shrimp Spaghetti Recipe

Cajun Shrimp Spaghetti Recipe

Oil (enough to cover pan)
flour 1/2 cup
tomato paste 2 (6 oz cans)
onions 1 large
celery 1 large stalk
water 6 cups (or pan 2/3 the way full)
1/4 tsp oregano
2 tsp sweet basil
2 tsp cilantro
1 tsp Rosemary
2 tsp Tony Chachere's Creole Seasoning
2 16 oz bags of frozen shrimp (can use fresh, peeled and cleaned)

First, add the oil to the pan, then the flour. Turn your fire up to medium high. Stir the flour and oil and make a rouge (that's what it's called). That's where you stir the oil and flour until it is a brown color. Take off the fire real quick after that (so it does not burn). Then, add your tomato paste. Make sure you have your chopped vegetables ready to go into the pan. Put it back on the fire, stir completely into the flour and oil mixture. Turn the fire down to simmer. If you see black (like burning) remove pan quickly from the fire. Add all dry spices. Simmer several hours on low. Add shrimp the last 15 minutes (or until pink in color).
Serve over pasta noodles.