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Shrimp Creole

Source of Recipe

Richard Stewart, The Gumbo Shop, New Orleans


Recipe Introduction

You can use cooked chicken in place of the shrimp in this dish for individuals who cannot eat shellfish.

List of Ingredients

6 tablespoons peanut oil
6 tablespoons flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped green onion
6 cloves minced garlic
1-16 ounce can tomato sauce
1-16 ounce can tomatoes, chopped
2 bay leaves
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon basil
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon Worchestershire
1 cup chicken broth (or water or shrimp broth)
3 pounds peeled raw shrimp


Recipe

Heat oil in a large heavy pot. Stir in flour and make a medium brown roux (about the color of a paper bag). Add onion, celery, bell pepper and green onion. saute until limp. Add garlic, tomato sauce, tomatos, bay leaves, black pepper, thyme, basil, salt and cayenne. Cook 15 minutes. Add Worchestershire and water and bring to a boil. Add shrimp (or chicken) and simmer about 20 minutes. this dish improves upon resting several hours.

Serve over rice.