Prep 20 mins
Cook 45 mins
I inherited this recipe from a friend when we lived in New Orleans. It's been modified quite a bit over time. The prep time doesn't include the time for shelling and deveining the shrimp or preparing the shrimp stock. I usually do that the day before or sometime before I assemble everything for the actual dish.
- 1 tablespoon vegetable shortening
- 1 tablespoon margarine
- 3⁄4 cup flour
- 1 small onion, chopped
- 5 -6 green onions, chopped
- 3 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 1 bay leaf
- 1⁄2 lemon, juice of
- 1 1⁄2 lbs shrimp, shelled & deveined (save shells for stock)
- 3⁄4 cup shrimp stock
- hot cooked rice
- Prepare shrimp shell stock: Place shells in a saucepan and cover with water.
- Heat to boiling.
- Reduce heat, cover pan, and simmer 30 minutes.
- Drain stock from shells, reserving 3/4 c for creole sauce.
- Discard shells.
- Melt vegetable shortening and margarine in a skillet.
- Add flour and make a nice brown roux.
- Add onion, garlic, and green onion to roux.
- Stir and cook until translucent.
- Add tomato sauce, diced tomatoes, and shrimp stock.
- Mix well.
- Add all seasonings; thoroughly stir mixture.
- Cover and simmer for 20 minutes.
- Taste and adjust seasonings as needed.
- Add cleaned, shelled shrimp and lemon juice.
- Stir and cover for 10 minutes.
- Serve heaping spoonfuls over hot cooked rice.
Something id wrong with this recipe. Too much flour and not enough oi to make proper roux. I had to throw it all away.