Shrimp Creole
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
1 pot
- Serves:
- 6-8
ingredients
- 1⁄4 cup flour
- 1⁄2 cup oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1⁄2 cup celery, chopped
- 1 garlic clove, chopped
- 1 (14 1/2-16 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato paste
- 3 bay leaves
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon hot pepper sauce (I use Tabasco)
- 1 tablespoon italian seasoning
- 1 teaspoon sugar
- 1 cup white wine
- salt and pepper
- 2 lbs fresh shrimp, raw, peeled and deveined
- cooked rice
directions
- Make a roux with the flour and oil (in a heavy pot, combine the two ingredients until smooth; cook, stirring constantly, over medium heat until the mixture is a rich deep brown.).
- Add the onion, bell pepper, celery, and garlic. Cook until tender (about 5 minutes).
- Add the canned tomatoes, tomato paste, bay leaves, Worcestershire, pepper sauce, Italian seasoning, sugar, and wine. Salt and pepper to ttaste.
- Cover and simmer, stirring occasionally, for 45 to 60 minutes.
- Add the shrimp. Simmer, uncovered, until shrimp are pink and cooked (it only takes a few minutes, about 5 or 6).
- Serve over rice.
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RECIPE SUBMITTED BY
Librarybaker
Cullman, Alabama
I live in Cullman, AL and work? as a librarian. For fun I cook and bake. I don't have a favorite cookbook, because I am always adding to my collection of cookbooks. The ones that I use most often include The Mitford Cookbook and Louisiana Entertains. I have been slowly baking my way through two great cookbooks -- All Cakes Considered and Cakes From Scratch in Half the Time. I subscribe to way too many cooking magazines!