Bayou Shrimp Creole

READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
  • Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
  • Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
  • Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
  • Simmer 30 minutes, stirring occasionally.
  • Add the wine and reduce by half, another 15 minutes.
  • Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
  • Taste all along the way, re-season according to your tastes.
  • I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
  • As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
  • Add the green onions, and parsley and serve over rice.
Advertisement