Shrimp Creole
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 1360.77 g shrimp
- 103.53 ml butter
- 1 clove garlic, minced
- 236.59 ml chopped celery
- 1 small onion, chopped
- 73.94 ml flour
- 118.29 ml chopped green pepper
- 2 (453.59 g) can tomato sauce
- 236.59 ml canned tomato, chopped
- 473.18 ml water
- 29.58 ml chopped parsley
- 14.78 ml salt
- 1.23 ml red pepper
- 2.46 ml black pepper
- 2.46 ml Accent seasoning
- 1 bay leaf
- 0.25 ml Worcestershire sauce
- 4.92 ml Kitchen Bouquet
directions
- Sauté butter, garlic, onion and celery in large pan.
- To make the roux add flour to the pan and cook over medium heat bringing to a boil.
- Stir constantly until golden brown, about two more minutes, taking care not to burn.
- Add tomato sauce, tomatoes, water and remaining seasonings, except parsley.
- Bring mixture to a boil.
- Reduce heat and simmer 1 hour.
- Add shrimp and cook 15 minutes.
- Serve over fluffy bed of rice.
- Add parsley just before serving.
- For a more highly seasoned sauce add a dash of Tabasco.
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RECIPE SUBMITTED BY
Charlotte J
United States