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."
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  • 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).
  • 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.
  • 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.
  • 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.

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  1. 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--


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