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Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Keener
Added: Friday, September 9, 2005


3 lbs shrimp (30-40 per pound)
1 14oz can chicken broth (my level of expertise)
1/2 c butter (no substitute)
1/4 c flour
1 c finely chopped onion
1/2 c finely chopped celery
1/2 c finely chopped green bell pepper
1 tsp sugar
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 whole bay leaves
1/2 tsp thyme
1/2 tsp salt
1/2 tsp basil
1/2 tsp Tabasco sauce
1 c chopped tomatoes, fresh or canned (I use 1 can of rotel tomatoes)
1 c tomato sauce
1 Tbls olive oil

1/2 c onion, sliced into 1/4 in strips
1/2 c celery, cut across the stalk at a 45 degree angle into 1/4 in strips
1/2 c green bell pepper, sliced into 1/4 in strips

Peel & devein the shrimp, cover and set aside in the refrigerator. You can make your stock by rinsing the heads and shells, place them in a sauce pan with just enough water to cover and bring to a boil over a medium heat. Reduce to simmer and cook for 30 to 45 minutes. Strain and set aside ---- OR YOU CAN JUST USE CHICKEN BROTH!!! (the chicken broth is my level of expertise)
Meanwhile melt the butter in a large heavay bottomed non reactive dutch oven set over a medium heat. Stir in the flour and make a medium brown peanut butter colored rous. Immediately add the finely chopped onion, celery and bell pepper, stirring well to mix. Cook until the vegetables are soft and start to brown, stirring and scrapping the bottom of the pot often. Add the sugar and spices, the Tabasco, the chopped tomatoes (or Rotel) and tomato sauce and cook for 15 minutes, stirring and scraping the bottom often. Stir in one cup of shrimp stock - OR THE CHICKEN BROTH and return to a slow boil. Simmer for about 5 minutes.
While the sauce is simmering heat the olive oil over a high heat in a large skillet. Add the slice onion, celery & bell pepper and stir fry for about 3 minutes. Add it to the sauce along with the peeled shrimp. Return to a gently boil and simmer for 8 to 10 minutes, being careful not to overcook the shrimp. Serve over steamed rice.

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Personal Notes:
Personal Notes:
This recipe came from "The Gumbo Shop" recipe book - but I adapted it to my level of cooking expertise - ha! We always visit The Gumbo Shop restaurant on our trips to New Orleans. They have great red beans and rice too. I hope they are able to rebuild after the damage casued by Hurricane Katrina.




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