Shrimp Creole
Rooted in Louisiana’s rich history, this dynamic dish captures the essence of Creole cooking. Perfect for any occasion, Shrimp Creole brings the heart and soul of Southern cuisine to your table.
Ingredients:
- ¾ cup flour
- ½ cup hot oil
- 2 cups onion chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 2-3 cloves, garlic, chopped
- 3 lbs. Shrimp, peeled and deveined
- 2 cans tomato sauce
- 1 can Rotel tomatoes or Spicy Stewed Tomatoes
- Salt and pepper to taste
- Green onion tops and parsley
Directions:
First make a roux with the oil and flour, cooking only until it is a golden brown. When it reaches this stage, add about ½ cup of each of the seasonings. Saute on low fire for a few minutes, then add tomato sauce and Rotel and simmer 5 minutes more. Stir once in a while. Slowly add about 2 quarts water, checking consistency. (This recipe should be thicker than gumbo, yet eaten with a spoon.) Let simmer about 15 minutes, then add remaining seasonings. Simmer 10 more minutes, then add seafood. Cook about 10-15 more minutes on low fire. Add onion tops and parsley, salt and pepper. Fresh sauteed mushrooms may be added. Serve over hot rice.