Saturday, June 11, 2011

Shrimp Creole

This was my favorite dish growing up.  My Mom is a great cook and this is her recipe.
  • 1 C. of chopped onions
  • ½ C. of chopped bell pepper
  • ½ C. of chopped celery
  • 4 cloves of mined garlic
  • 5 lbs. of shrimp, peeled and deveined
  • 2 cans of tomato paste
  • 4 cans of tomato sauce
  • 4 C. water or shrimp stock
  • ¼ C. of Crystal Hot Sauce
  • 2 T. sugar
  • 1 T. of salt
  • ½ T. of black pepper
  • ¼ t. cayenne pepper
  • ½ C flour
  • ½ C vegetable oil
  1. Add oil and flour to a cast iron pot to make a blonde roux over medium high heat until the color of a walnut (about 7 – 8 minutes)
  2. Add onions, bell peppers, and celery and cook until limp
  3. Add garlic and cook for 1 minute
  4. Add paste and cook for about  3 minutes
  5. Add sauce, stock, hot sauce, sugar, salt, pepper, and cayenne
  6. Bring to a simmer and cook for 1 hour and 30 minutes (stirring often)
  7. Add shrimp and cook another 20 minutes
  8. Serve with hot rice
Tips and Tricks:

  •        You can make shrimp stock to use instead of the water.  It is easy!  After you peel your shrimp, place everything that is left in a big pot with 12 C. of water, 2 onions cut in half, 4 stalks of celery, 1 head of garlic cut in half, 1 T. Tony Chachere’s Creole Seasoning.  Boil for 1 hour then strain stock. 
  •        This Creole is very smooth.  If you like a chunkier sauce, you can use crushed tomatoes instead of the sauce.  Rotel tomatoes are good for this also, but cut out the cayenne and hot sauce or it may get too spicy.

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