1/4 cup peanut oil
3 medium onions, chopped
1 lb. smoked sausage, large diced
5 cloves garlic, crushed
2 cans Hunt's Stewed Tomatoes (14 oz. Size)
1 can Rotel tomatoes with chilies (10 oz. Size)
1 can Hunt's Tomato Paste (12 oz. Size)
1 can Campbell's Chicken Broth (10-1/2 oz. size)
2 cans Campbell's Golden Mushroom Soup (10-1/2 oz. size)
2 large jars whole mushrooms, drained (8 oz. Size)
3 bay leaves
½ cup green onion tops, thinly sliced
¼ cup parsley, minced
5 lbs. medium shrimp, peeled
Salt and black pepper to taste
3 packs of #4 spaghetti (12 oz. Size), boiled al dente
In a large 8 quart oval roaster or cast iron Dutch oven, pour in the quarter cup of peanut oil, bring it to medium-high heat, and immediately begin cooking down the onions and the smoked sausage.
After about 6 to 8 minutes or so, when the onion/sausage mixture has softened, wilted, and browned, drop in the garlic, the stewed tomatoes, the Rotels, and the tomato paste, reduce the fire to medium-low, and cook all the ingredients together-stirring constantly-for 15 minutes.
Next comes a critical step in the process. First, turn off the fire and remove the pot from the burner grate. Then, using a heavy saucer or trivet, tip the pot up on its edge and allow all the excess oils to leech out of the cooked tomatoes.
As it runs off, scoop it out with a chef's spoon and discard it. Take your time here-it's what's going to virtually eliminate the "greasiness" of the finished dish.
When all the oil has been drained off, stir the chicken broth and the mushroom soup into the tomatoes and place the pot back on a medium flame.
After stirring the soups into the tomato mixture, add to the combination the mushrooms, the bay leaves, the green onions, and the parsley. Then cover the pot with a tight fitting lid, reduce the fire to "very low," and simmer the sauce base for 20 minutes, stirring every now and then to keep it from sticking to the bottom of the pot.
Note: if the mixture becomes too thick, simply add a little water or a little more chicken broth; if it turns out too thin, just simmer it with the lid off until it thickens to your liking.
When the sauce has cooked and has reached a consistency slightly thinner than pancake batter, it's time to add the shrimp. Adjusting the flame again to produce a medium heat, stir them into the sauce-and
continue to stir-until the shrimp turn a rich pink color and render off their natural juices.
If you've done everything right, the moisture which comes from the shrimp as they cook should give your sauce just the right density.
All that remains now is to fold in the precooked spaghetti and to season the pot with salt and black pepper to taste.
Remember, though, the pasta (1) should not be dripping with water when it's added or it will dilute the flavor intensity of the sauce; and (2) should be preheated in the microwave before it's added to the pot so that it doesn't cool down the sauce or take so long to reheat it ends up absorbing it all.
When everything is ready, scoop out the piping hot shrimp spaghetti in big soup bowls and serve 'em up with hearty chunks of hot French bread for the soppin'. I can tell y'all that the only thing you're missing is the boat traffic going by outside your window on Bayou Lafourche!