Shrimp (Chicken) Sauce Piquant

Shrimp (Chicken) Sauce Piquant

2 pounds of medium shrimp, peeled and deveined or 2 lbs chicken, cooked and shredded

2 teaspoons plus 1 tablespoon of Cajun seasoning, divided

2 tablespoons of canola oil

2 tablespoons of all purpose flour

2 cups of chopped onion

1 cup of chopped green bell pepper

1/2 cup of chopped celery

5 cloves of garlic, chopped

2 cups of slow roasted tomatoes, pureed, or canned tomato sauce

4 cups of shrimp stock or chicken broth

Juice of half a lemon

Pat the shrimp dry with paper towels and sprinkle with 2 teaspoons of the Cajun seasoning.   Refrigerate until needed.  Heat the oil in a heavy bottomed stockpot over medium high heat, stirring in the flour.   Cook, stirring constantly, until the roux becomes a medium brown, caramel colored.   Add the onion, bell pepper and celery and cook over medium heat, stirring often until vegetables are soft, about 5 minutes.   Add the garlic and cook another minute.   Stir in the remaining 1 tablespoon of Cajun seasoning and 1 cup of the stock, bring to a boil and continue at a medium boil, stirring often for about 5 minutes.   Add the tomato sauce, return to a boil, reduce heat to medium low and let simmer for 1 hour, stirring occasionally.  After the first hour, stir in another cup of stock, bring to a boil, reduce heat and simmer 30 minutes longer.   Repeat, adding a cup of the stock and cooking another 30 minutes.  Add the lemon juice and cook for another  10 minutes, then add the last cup of stock, bring to a boil, add the meat, and simmer for another  15 to 20 minutes.