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SHRIMP CREOLE
INGREDIENTS:
2 cups white onions, diced fine
1 cup green bell pepper, diced fine
1 cup celery, diced fine
3 cloves garlic, diced fine
1/2 cup green onions, diced fine 1
teaspoon dried thyme
2 bay leaves
1/4 cup Canola oil, your choice of oil
1/4 cup all-purpose flour
1 large (15) oz. can whole peeled tomatoes
1 (6) oz. can tomato paste
1 cup chicken stock
1 cup water
1/2 teaspoon fresh ground black pepper
1 tablespoon sea salt
3 lbs. raw deveined shrimp
1 tablespoon fresh lemon juice 1/2 cup fresh
chopped parsley
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
1/4 teaspoon cayenne pepper
Heat a large sauce pot on low to medium heat and add 1/4 cup of oil and 1/4
cup of flour and make a dark rue. Stir rue constantly until a dark
chocolate color is reached which will take about 20 minutes. Add the
celery, green onions, bell pepper, garlic, bay leaves, thyme, black pepper
and salt. Sauté for about 30 minutes stirring often to keep from
sticking. Add tomato paste and simmer for 3 minutes stirring until
well blended. Add tomatoes, cup of chicken stock and cup of water and stir.
Place lid on pot leaving a small opening for moisture to escape and continue
to simmer for 30 minutes and take your stirring utensil and break up the
whole tomatoes and continue to simmer for another 30 minutes stirring about
every five minutes. Add the lemon juice, chopped parsley, Tabasco
sauce, Worcestershire sauce and cayenne pepper and stir to mix.
Add shrimp and cook until pink which will take about 5 minutes. Serve over a
bed of rice with French garlic bread.
NOTE: You can make the Creole ahead of time without the
shrimp and refrigerate. Right before serving time, heat the Creole
mixture just to be point below boiling and add the shrimp and cook for about
5 minutes until the shrimp are pink and done. Do not over cook the
shrimp otherwise they will be rubbery and tough. Pix below of
Shrimp Creole prepared on 03-01-09 by Bill Porter:
Can you say "Beautimous" out loud? This is an excellent
example of New Orleans style of Shrimp Creole!
This recipe is from Scott Hargrove's Grandmother who lived in New Orleans
while her husband attended law school at LSU. I rarely venture too far
away from Justin Wilson's Homegrown Louisiana Cooking,
cookbook, but this recipe is FANTASTIC! Visit Scott's
website at:
www.scotthargrove.blogspot.com Below sequence pixs taken and it will take you a good 2 hours to complete
this "layered" dish. It will take at least 20 minutes to cook the rue
to a chocolate brown color and advisable to have your first layer of
vegetables ready to add to the rue since you are constantly stirring the rue
to keep from burning and/or sticking. From that point on, you have
plenty of down time between adding layers and can prepare what you need as
you go. This is another fun recipe and is worth the effort!
Bill aka Mickey Porter 03-01-09.
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