You’ll find Shrimp Creole on the menu in most restaurants in the Deep South, whether it is in fine dining or lunch in a country restaurant. You can enjoy the taste of New Orleans wherever you live.
1 cup of flour
1 cup of vegetable oil
1 cup of onions, chopped
1 cup of celery, chopped
1 medium bell pepper, chopped
2 cloves of garlic, minced
2 pounds of fresh shrimp, peeled and deveined
1 large can of diced tomatoes
1 8 ounce can of tomato sauce
2 tablespoons fresh or dried parsley
sprigs of fresh basil, chopped ( or 2 tablespoons of dried basil)
2 tablespoons of green onion, chopped
salt and cracked pepper
Cajun seasoning ( or cayenne pepper)
Prepare a roux, which is the base for most Creole and Cajun recipes, by combining equal amounts of flour and vegetable oil in a large pot. On medium heat, stirring constantly, brown until the roux is a “peanut butter” color. Avoid cooking too quickly, as the results is bitter tasting.
When the roux is the color and consistency you desire, add the onions, celery, bell pepper and garlic. Stir until all of the vegetables are cooked. Pour in the diced tomatoes and tomato sauce. Add a tomato sauce can of water and simmer on a low heat for about 20 minutes. Season well with salt, pepper and Cajun seasoning or cayenne pepper. Sprinkle in the parsley, basil and green onion to blend well before adding the fresh, peeled, raw shrimp. Simmer about 20 minutes or until the shrimp is cooked.
This Shrimp Creole should be served on hot cooked rice and should allow for 6 to 8 servings.