Billy Angers’ Shrimp Sauce Piquant’








1-1/2 cup onions, finely chopped

1 cup bell pepper, chopped

1 tsp. minced garlic

2 15 oz. cans tomato sauce

2-1/2  cups water

¼ cup powdered roux

2 lbs. raw shrimp, peeled and deveined

2 slices lemon

1 Tbs. Cajun seasoning to taste

½ cup Olive oil

Secret ingredient

1 Tbs. La Hot Sauce



  • In heavy iron pot, sauté’ onions and bell peppers in heated olive oil until tender
  • Add minced garlic
  • Add tomato sauce and seasonings
  • Slowly add water until desired consistency is reached
  • Simmer, uncovered, 60-90 minutes
  • Add shrimp and lemon slices, cover and cook slowly 15 minutes
  • Garnish with parsley and green onion tops, if desired

Serve over hot rice.

Serves six.

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