Shrimp Creole

14 ingredients
10 steps

Ingredients

  • 1 lb shrimp (fresh or PDQ frozen, 24/26 count)
  • 12 cup onion, chopped
  • 14 cup green pepper, chopped
  • 12 cup celery, chopped
  • 2 garlic cloves, minced
  • 14 cup butter
  • 1 (16 ounce) can tomatoes, petite cut
  • 2 tablespoons parsley, FRESH & finely chopped
  • 12 teaspoon salt
  • 2 -3 tsp.. cajun seasoning (I use Louisiana Fish Fry)
  • 2 -3 teaspoons hot sauce (I use Trappey's Red Devil)
  • 1 bay leaf
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch

Directions

  1. 1
    Thaw shrimp, then peel & devein, if needed.
  2. 2
    Melt butter in a 10 inch skillet.
  3. 3
    Add the chopped onion, green pepper, celery & minced garlic.
  4. 4
    Saute' until tender, but not brown.
  5. 5
    Add the UNdrained tomatoes, parsley, salt, Cajun Seasoning, hot sauce & Bay Leaf.& stir.
  6. 6
    Bring to boil -- reduce heat, cover & simmer 15 minutes.
  7. 7
    Combine the cold water & corn starch & stir into mixture, stirring constantly until thickened.
  8. 8
    Add the shrimp -- cover & cook for another 3-5 minutes or until the shrimp has turned color & is cooked through.
  9. 9
    Serve over hot rice.
  10. 10
    ENJOY!

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