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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 tbsp. cooking oil
5 tbsp. flour
1 cup celery, chopped
1/2 large onion, chopped
5 green onions, chopped
2 garlic cloves, minced
1/2 cup bell pepper, chopped
2 - 8 oz. cans tomato sauce with onions (or plain)
2 cups water
2 tsp. salt
1/4 tsp. red pepper
1/2 tsp. black pepper
1/2 tsp. Accent
1 bay leaf
Dash of Tabasco
Dash of Worcestershire
1 tsp. Kitchen Bouquet
3 lbs. fresh shrimp, shelled and de-veined
2 tbsp. Italian flat-leaf parsley, chopped

Serve with rice
Directions:
Directions:
Heat oil in a large skillet on medium. Add flour, making a roux, cooking and stirring constantly to a light brown (be patient, this takes time). Be careful not to burn the roux.

Add celery, onion, green onions, garlic and bell pepper. Cook and stir constantly until wilted. Add tomato sauce and water. Add remainder of seasonings. Bring to a boil, reduce heat and let simmer at least 1 hour.

Add shrimp and cook for 15 minutes. Add parsley just before serving. Serve over hot fluffy rice.
Number Of Servings:
Number Of Servings:
8

 

 

 

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