Shrimp Creole

By JimMac

Ingredients

• 1/4 cup vegetable oil
• 1.4 cup flour
• 2 medium brown onions, small dice
• 2 medium red onions, small dice
• 1 green bell pepper, small dice
• 1 red bell pepper, small dice
• 1 yellow bell pepper, small dice
• 2 poblano chilies, small dice
• 6 ribs of celery, chopped
• 6 cloves of garlic, minced
• Shrimp Stock* (2 quarts )
• 6 cups canned crushed tomatoes
• 3 6oz. cans tomato paste
• 1 quart ketchup
• 1/2 t white pepper
• 1/2 t freshly ground black pepper
• 1/4 cup fresh squeezed lemon juice
• 2 T creole or cajun seasoning
• 3 T Tiger Sauce (optional)
• 3 T Cajun Power Garlic Sauce
• 1/2 t white sugar
• 1/2 t brown sugar
• 1/2 t light corn syrup
• 1/2 t molasses
• 1 t hot sauce (e.g., Tabasco)
• 2 T Worcestershire Sauce
• 1 t salt
• 4 t chopped fresh thyme
• 2 bay leaves
• 3 pounds medium shrimp, peeled and deveined
• fresh chopped parsley
• cooked white rice

Details

Servings 12

Preparation

Step 1

Shrimp Stock*

Reserve the shrimp shells from the peeled shrimp. Add 2 quarts of cold water the the shells, in a sauce pan. Bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.

Recipe

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until roux is golden colored. This should take about 15 to 20 minutes.

Add onions, celery, peppers, chilies, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.




Add remaining ingredients, except the shrimp. Simmer gently for 30 minutes, stirring often.

Add shrimp and simmer until shrimp turn pink.

To serve, mound rice in the center of a bowl or plate and ladle generous amounts of the shrimp creole around it.

Garnish with fresh chopped parsley.

*2 to 3 pounds of chopped chicken breast may be used in place of the shrimp. In this case, use chicken stock instead of shrimp stock.