This recipe came directly from my experience at a cooking school: The New Orleans School of Cooking on St. Louis Street in New Orleans! I was there a few years ago.Ok. I was there MANY years ago (1994 maybe) and I pull out this recipe for special occasions. I may or may not have had a Pat O'Brien's Hurricane headache the day of the cooking class, from the previous night. :) I promised a few friends that I'd post it on here for you to make/share. ENJOY!
Shrimp Creole Ingredients:
3 lbs. peeled shrimp
1 stick butter
8 tbsp. flour
1 can 14-16 oz. tomato sauce
Trinity of:
2 c. chopped onions
1 c. chopped celery
1 c. chopped green pepper
1 tbsp. chopped garlic
1 c. chopped green onion
1 c. chopped parsley
1 tbsp. thyme
1/2 tsp. basil
3 bay leaves
3. cups chicken stock
1 tbsp. brown sugar
4 thin lemon slices
Joes's Stuff seasoning to taste
rice
Procedure:
Saute shrimp in butter for 2-3 minutes and remove; add flour and stir over medium heat (making rue) until lightly browned.
Add onions, celery, gr. pepper, garlic and saute' the veggies until transparent. Add stock, tomato sauce, rest of herbs and seasonings, sugar and lemon. Simmer at least 15 minutes.
Add green onions, parsley, and shrimp during last 5 minutes. Serve over rice.
Makes about 8 servings.
Marci's options:
I use twice the tomato and I use a can of stewed, a can of diced. I then add about a tbsp. of tomato paste. When I can, I use seafood stock or vegetable stock instead of chicken stock. Any herb seasoning will do (like blackened or seafood seasoning) if you cannot find Joe's stuff. ( think they sold it there) The lemons are a MUST. Let them cook away, for longer. Actually I make the whole thing several hours ahead and put it in the crockpot, adding the final ingredients the last 5-10 minutes. Shrimp get rubbery if you cook them longer!!!
Next? Bread pudding? I really need to blog more recipes, because it's so fun to me!!
Enjoy, family and friends.
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