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Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jack and Audrey Sirman
Added: Friday, May 15, 2009


3 pounds (21-25 count) Shrimp, peeled and deveined
3/4 cup vegetable oil
3/4 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
1 tbsps minced garlic
2 cups tomato sauce
2 cups diced tomatoes
1 1/2 quarts shellfish stock (or water)
1 cup chopped green onions
1/2 cup chopped parsley
salt and black pepper to taste (I used 2 tsp salt and 1 tsp pepper)
Louisiana Hot Sauce to taste

In a 2-gallon heavy-bottomed saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions and parsley; then cook 5 minutes. Season with salt and pepper. Serve over white rice with a dash of hot sauce.

Personal Notes:
Personal Notes:
from the Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse




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