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Heat shortening in a heavy pan and blend in the flour. Cook over medium-high heat until roux is golden brown, stirring constantly. Add vegetables and cook and stir 2 minutes. Add water, tomato sauce, dry seasonings and lemon. Turn heat low; cover pan. Watch closely and simmer 20 minutes, stirring occasionally. Add shrimp and heat. Serve over fluffy rice. Yield: 4 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes