Sunday, October 14, 2012

Sunday Supper - Shrimp Creole

This tasty staple out of New Orleans is one that my mother-in-law has perfected. It's somewhere between a Creole gumbo and a jambalaya with a spicy tomato base. And great for a big crowd. So, think about this dish the next time you have a Saints game watch party. Who Dat?!?

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 2 medium onions, chopped
  • 4-5 stalks of green onions, chopped
  • 3 ribs of celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 (16 oz.) can of chopped tomatoes, undrained
  • 1 (8 oz.) can of tomato sauce
  • 1 (6 oz.) can of tomato paste
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2-3 bay leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot sauce
  • 5 lbs. wild-caught, jumbo Gulf shrimp, peeled and deveined
  • 1/2 cup fresh parsley, finely chopped
  • long-grain white rice, uncooked

  1. First make a roux. In a medium cast-iron skillet, combine the oil and flour. Cook over medium heat for 15 minutes (or until the roux is the color of an old copper penny). Whisk constantly.
  2. Stir in onions, green onions, celery, and bell peppers. Cook for 15 minutes, stirring often.
  3. Transfer mixture to a large cast-iron pot.
  4. Add the chopped tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce.
  5. Bring mixture to a boil, then cover, reduce heat, and simmer for 1 hour, stirring occasionally.
  6. Prepare the rice according to package directions.
  7. Add the shrimp to the tomato base and cook for an addition 10-15 minutes, until shrimp turn pink.
  8. Remove and discard the bay leaves.
  9. Sprinkle in the fresh parsley. Serve over rice.

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