Shrimp Creole
Ingredients:
Instructions:
Yields 4 servings.
Origin of recipe: Jenny and Paul’s next door neighbor, Melissa, contributed this recipe since she is a Cajun Chef!
- 1½ tablespoons bacon fat
- 1½ tablespoons all-purpose fl our
- ½ cup finely chopped onion
- ⅓ cup finely chopped bell pepper
- ¼ cup finely chopped celery
- 1 (8-ounce) can tomato sauce
- 1 (14½-ounce) can Italian plum tomatoes with basil, undrained
- 1 clove garlic, minced
- 3 dashes Tabasco sauce
- 2 Tablespoons Worcestshire sauce
- 1 teaspoon sugar
- 2 teaspoons salt
- ¼teaspoon black pepper
- 2½ pounds raw shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- ¾ cup chopped green onions
- 2 cups steamed rice
Instructions:
- Heat bacon fat in a large saucepan.
- Add flour and cook and stir until golden brown.
- Add onion, bell pepper, and celery and cook until tender.
- Pour in tomoato sauce and tomatoes.
- Blend well.
- Add garlic and next 5 ingredients.
- Simmer 30 minutes, stirring occasionaly.
- Add shrimp, parsley, and green onions.
- Cook 30 minutes.
- Serve over rice.
Yields 4 servings.
Origin of recipe: Jenny and Paul’s next door neighbor, Melissa, contributed this recipe since she is a Cajun Chef!