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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is the best recipe I have found for Creole. It was given to me by a Cajun. You will not be disappointed! (I sometimes substitute frozen peeled cooked shrimp and it comes out great). Ingredients:
2/3 cup vegetable oil |
3/4 cup all-purpose flour |
2 cups finely chopped onion |
6 cloves garlic, diced |
1 cup finely chopped celery |
1 cup finely chopped green bell pepper |
2 bay leaves |
1 lemon, juiced |
1 (6 ounce) can tomato paste |
1 (10 ounce) can diced tomatoes with green chile peppers |
3 pounds shrimp, peeled and deveined |
1 tablespoon worcestershire sauce |
ground black pepper to taste |
salt to taste |
chili powder to taste |
hot sauce to taste |
Directions:
1. In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown.
2. Stir in onions and saute for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.
3. Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.
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