Uncle Russel's Shrimp Creole

By aggiemom220

Ingredients

• 1. Shrimp 2-3 lbs (small to medium size). I typically use
• medium and cut into 2 to 3 pieces after boiling.
• 2. Shrimp boil (typically use Zatarain’s crawfish,
• shrimp & crab boil but other types should work)
• 3. Onion (1 regular size or about ¾ cup)
• 4. Celery (2-3 stalks or about ¾ cup)
• 5. Bell Pepper (1 or about ¾ cup)
• 6. Cloves of garlic (about 4 cloves)
• 7. Bay Leaves (2-3)
• 8. 2 15-oz cans of tomato sauce with onions,
• celery, green peppers (Del Monte Stewed Original Recipe)
• 9. 1 can Rotel (comes in mild, regular or
• extra hot – pick what suites your fancy)
• 10. 1 15-oz can regular Tomato sauce
• 11. Butter (about ¾ stick)
• 12. White flour (¼ cup)
• 13. Tony Chachere’s Creole seasoning
• 14. Regular salt & black pepper
• 15. A whole bunch of rice (typically use minute rice).
• See Minute rice instructions for serving sizes.

Preparation

Step 1

· Boil shrimp per instructions on shrimp boil
(note that it calls out using a lemon but I don’t use them).
Don’t over cook (as soon as the water comes to a slight boil,
turn off heat,
save about 1 cup of the shrimp boil water for later, drain
shrimp, set aside and let cool. Peel shrimp after it cools.
· Chop up onions, celery, bell peppers, press garlic cloves
· Melt butter in pot
· Add onions, celery, bell peppers, bay leaves, garlic,
Tony’s Creole seasoning, sprinkle of salt & pepper
· Put a lid on the pot and sauté until the veggies are tender
· Add the cans of tomato sauce and Rotel (if using stewed tomatoes
put in blender to very slightly chop)
· Add shrimp (if using medium shrimp probably should cut
into 2 or 3 pieces)
· Set burner on lowest heat and let simmer for at
least 30-45 minutes, stirring occasionally
· Add about ¼ cup of the shrimp boil water, stir and
simmer another ~15 minutes, stir occasionally
· The Creole should be a little soupy at this point,
now sift in the flour a little at a time to thicken up the Creole.
Add more flour if not thick enough (should not be soupy
but also not like pancake mix texture).
· After simmering, if the taste is still not there, I usually add regula
salt a little at a time