" This is the best recipe I have found for Creole. It was given to me by a Cajun. You will not be disappointed! (I sometimes substitute frozen peeled cooked shrimp and it comes out great). "
Ingredients 2/3 cup vegetable oil 3/4 cup all-purpose flour 2 cups finely chopped onion 6 cloves garlic, diced 1 cup finely chopped celery 1 cup finely chopped green bell pepper 2 bay leaves 1 lemon, juiced 1 (6 ounce) can tomato paste 1 (10 ounce) can diced tomatoes with green chile peppers 3 pounds shrimp, peeled and deveined 1 tablespoon Worcestershire sauce ground black pepper to taste salt to taste chili powder to taste hot sauce to taste
Directions 1 In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown.
2 Stir in onions and saute for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.
3 Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.
Makes 6 servings
Last Edit: Apr 27, 2004 8:11:08 GMT -6 by April B.