Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Shrimp Creole




Source of Recipe


Internet


List of Ingredients




1 cup flour
1 cup oil
3 pounds raw peeled and deveined shrimp
1 large can of tomato sauce
2 cloves chopped garlic
2 small cans of tomato paste
2 cup chopped onion
2 bay leaves
2 tablespoons chopped parsley
3 teaspoons salt
1 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped onion tops
1/2 teaspoon black pepper
1/2 cup bell pepper
6 cups of water

Make a roux. Add onions, celery, bell pepper and garlic and cook until soft. Add tomato sauce, tomato paste, and remaining spices. Mix well and cook about 5 minutes. Add bay leaves, 6 cups of water and let simmer for about 90 minutes. Add 3 pounds shrimp and cook for 15 minutes. Add parsley and onion tops and cook for 5 minutes. Remove bay leaves. Serve hot over fluffy rice.

Roux, pronounced roo, is the basic ingredient of gumbo, etoufee, sauce piquante and stew. It contains an equal mixture of oil and flour that is browned and used as a thickening base for many Cajun dishes. It not only thickens, but also accounts for the different and quite distinct flavor of the dish.

1 cup of flour
1 cup of oil

Heat the oil in a heavy, thick pot or skillet. Add flour and stir constantly over a low heat until dark brown. The trick is to get it dark brown but not burned. If it burns, it will smell scorched, throw it out and start over. Warning: The roux will be extremely hot and can cause a serious burn. Please be careful when handling it and try not to get any on you.



Recipe