Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020

Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020