Shrimp Creole (Serves 8)
¼ cup flour
½ cup canola oil
1 ½ cup chopped
onions
½ cup chopped green onions
½ cup chopped celery
1 cup chopped bell peppers
3 cloves garlic, minced
1 (6 ounce) can tomato
paste
1 (16 ounce) can chopped tomatoes
1 (8 ounce) can tomato sauce
1 tsp cayenne pepper
5 drops Tabasco
2 bay leaves
1 teaspoon sugar
1 teaspoon Worcestershire
1 tablespoon lemon juice
4 pounds peeled raw shrimp
Salt to taste
1/4 cup chopped parsley
Cooked rice
In a heavy roaster, brown flour in oil to make a dark roux. Add onions, green onions, celery, bell pepper and garlic. Sauté until limp. Add tomato past and mix well. Add tomatoes with liquid, tomato sauce, cayenne, Tabasco, bay leaf, sugar, Worcestershire and lemon juice. Simmer 1 hour.
Add shrimp and cook until done, about 10 minutes (it's just not the same if you overcook the shrimp). Adjust salt and pepper to taste. Serve over rice. Sprinkle with parsley before serving.
This tastes best if the
sauce is prepared the day before serving. Add the shrimp when
ready to serve.