Shrimp Creole

Submitted by Brookelynne26

"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: 2hrs
• Ingredients: 19
• 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.

Reviews

[GoBugsy]

I mixed this recipe with another shrimp creole recipe and it came out very yummy! I gave it a four star because I found that water needed to be added (1 cup) and I substituded the tomato paste with tomato sauce-coming to 2-8 oz. cans of tomato sauce plus one cup of water. I did this to keep the shrimp creole from being too thick. It is traditionally a "soupier" dish. Instead of dicing the veggies seperately, I bought a bag of "seasoning blend," which can be found in the freezer section, to compensate for the onions and celery. I chopped a few green onions and andded them to the bagged contents. Instead of adding them to the roux (flour and oil), I pre-sauted them in 1/4 cup of light butter-YUMMY!! It is a must for shrimp creole to have a slight buttery flavor. After the roux was a pretty golden brown (not burnt), then I added the veggies, tomato paste, and water. After that, I added the shrimp (frozen) and the seasonings. I hope this review helps clear up this recipe. Thank you for posting--