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Shrimp: Cane River Shrimp Creole

Source of Recipe


From "Cane River Cuisine: Louisiana's Finest Recipes"






List of Ingredients



• 3 to 5 lbs. fresh shrimp
  
• 5 Tbsp oil
  
• 5 Tbsp flour
  
• 1 cup chopped celery
  
• 2 large onions, chopped
  
• 5 green onions, chopped
  
• 1 clove garlic, minced
  
• 2 chopped bell peppers
  
• Two 8-ounce cans tomato sauce
  
• 2 cups water
  
• 3 tsp salt
  
• 1/4 tsp red pepper
  
• 1/2 tsp black pepper
  
• 1/2 tsp Accent (optional)
  
• 1 bay leaf
  
• Dash of Tabasco
  
• Dash of Worcestershire sauce
  
• 1 tsp Kitchen Bouquet
  
• 1 small can white crabmeat (optional)
  
• 2 Tbsp chopped parsley
  






Instructions



1. Shell and devein shrimp. Put aside.
   
   
2. Make a roux of oil and flour. Cook and stir over medium heat until golden brown. Be patient; this takes time. Do not burn roux.
   
   
3. Add celery, onions, green onions, garlic and bell peppers. Cook and stir until wilted. Add the tomato sauce and water. Add salt, red pepper, black pepper, Accent (if desired), bay leaf, Tabasco, Worcestershire sauce and Kitchen Bouquet. Bring to a boil, reduce heat and let simmer at least 1 hour.
   
   
4. Add shrimp and crabmeat (if desired), and cook for 15 minutes. Add chopped parsley just before serving. Serve over hot, fluffy rice. For a more highly seasoned sauce, add more Tabasco.
   
   Serves 8