Shrimp Creole

Name: Shrimp Creole
Ingredients: 1/4 cup vegetable oil; 1/4 cup all-purpose flour; 1 1/2 cups chopped onions; 1 cup sliced green onion; 1 cup chopped celery; 1 cup chopped green bell pepper; 2 garlic cloves, minced; 14 1/2 ounces diced tomatoes, undrained; 8 ounces tomato sauce; 6 ounces tomato paste; 1 cup water; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1/2 teaspoon ground red pepper; 2 bay leaves; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; 1/8 teaspoon hot sauce; 2 lbs peeled deveined shrimp

19 ingredients

4 steps

Ingredients

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
1 cup sliced green onion
1 cup chopped celery
1 cup chopped green bell pepper
2 garlic cloves, minced
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
6 ounces tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground red pepper
2 bay leaves
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
2 lbs peeled deveined shrimp

Directions

1

Heat the oil in a large cast iron skillet over medium heat. Gradually whisk in the flour, and cook, stirring constantly, until the roux is a deep caramel color (about 15 minutes).
2

Remove the pan from heat, and stir in the chopped onion and next 4 ingredients; cook over medium heat, stirring occasionally, 15 minutes or until the vegetables are tender.
3

Transfer the mixture to a large dutch oven and stir in the tomatoes and next 10 ingredients. Bring to a boil; cover, reduce heat, and let simmer 1 hour, stirring occasionally.
4

Add the shrimp to the tomato mixture and cook until the shrimp have just turned pink (about 10 - 15 minutes). Remove and discard the bay leaves. Serve over cooked rice.