Ingredients: |
Ingredients: 1/2 cup butter (1 stick)
1/2 cup flour
2 cups yellow onion (2 onions) chopped
1 cup bell pepper (1 bell pepper) chopped
1 cup celery (3 stalks) chopped
4-6 bay leaves
1 can Rotel tomatoes (14.5 oz)
1 can Tomato sauce (14.5 oz)
6 toes garlic minced
2 tablespoons Worchester sauce
Juice of one lemon
hot sauce to taste (Tabasco, Franks, Siracha, Garlic Chili Paste) your poison!
4 cups of seafood stock or 4 cups of chicken Bouillion or 4 cups of water
2.5 pounds of shrimp, peeled, and seasoned with Tony's Seasoning.
1 bunch of green onions chopped
1/2 bunch of parsley chopped
1 cup of rice
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Directions: |
Directions:In a Large Cast-Iron Skillet or Cast-Iron Dutch Oven (Have to have your Iron)
Melt your butter with a dash of olive oil, add you flour and make a light to medium roux not a dark one like in a gumbo.
Add all the veggies except for the garlic, bay and tomatoes. Cook slowly till onions,
peppers, and celery are wilty. About 8 minutes or so.
Add the Garlic, Tomatoe Sauce, Rotel, bay, and other liquids to the roux/veggie
mixture.
Simmer for 10 minutes or so. Taste to see if missing anything. Remember the
shrimp is seasoned with Tony's.
Add the Seasoned Shrimp, Green onion, parsley, and simmer/cook for 10 minutes.
****** DO NOT OVER COOK THE SHRIMP ******
OK while all that is going on up above, be sure and start your rice. It will take 16 minutes or so depending on how you prepare your rice.
Serve over your rice with a side salad of your choice. |
This recipe for Shrimp Creole is from