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Shrimp Creole is a signature New Orleans dish. Just as red beans
became a traditional Monday dinner, this is often seen on South
Louisiana tables on Friday. Shrimp Creole is a perfect dish to serve
friends and family before the next Mardi Gras parade.
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 (10-ounce) can Ro*Tel Diced Tomatoes and Green Chilies
- 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 Ro*Tel. 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.
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