Shrimp Creole

This is not a quick recipe, but taking the time to make a dark rich roux is so worth the wait. Also, you could make ahead of time and reheat over medium; stirring occasionally and making certain the mixture does not boil. I suggest serving over white rice or a saffron rice mix is a special treat if you can find it.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1⁄4 cup  vegetable oil
• 1⁄4 cup all-purpose flour
• 1 1⁄2 cups  chopped onions
• 1  cup  sliced green onion
• 1  cup  chopped celery
• 1  cup  chopped green bell pepper
• 2  garlic cloves, minced
• 14 1⁄2 ounces diced tomatoes, undrained
• 8  ounces tomato sauce
• 6  ounces tomato paste
• 1  cup water
• 1 1⁄2 teaspoons salt
• 1  teaspoon black pepper
• 1⁄2 teaspoon  ground red pepper
• 2  bay leaves
• 1  tablespoon lemon juice
• 1  teaspoon Worcestershire sauce
• 1⁄8 teaspoon  hot sauce
• 2  lbs  peeled deveined shrimp

Directions

1. Heat the oil in a large cast iron skillet over medium heat. Gradually whisk in the flour, and cook, stirring constantly, until the roux is a deep caramel color (about 15 minutes).
2. Remove the pan from heat, and stir in the chopped onion and next 4 ingredients; cook over medium heat, stirring occasionally, 15 minutes or until the vegetables are tender.
3. Transfer the mixture to a large dutch oven and stir in the tomatoes and next 10 ingredients. Bring to a boil; cover, reduce heat, and let simmer 1 hour, stirring occasionally.
4. Add the shrimp to the tomato mixture and cook until the shrimp have just turned pink (about 10 - 15 minutes). Remove and discard the bay leaves. Serve over cooked rice.