SHRIMP CREOLE

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables on Friday. The flavor of this dish is enhanced by the use of a rich shrimp and shellfish stock.

Ingredients:
3 pounds (21–25 count) shrimp, peeled and deveined
¾ cup vegetable oil
¾ cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
2 cups tomato sauce
1 cup diced tomatoes
1½ quarts shellfish stock
1 cup chopped green onions
½ cup chopped parsley
salt and cracked black pepper to taste
Louisiana hot sauce to taste

Method:
In a 2-gallon heavy-bottomed sauce pan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions and parsley then cook 5 minutes. Season with salt and pepper. Serve over steamed white rice with a dash of hot sauce.