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| Joined: | Fri Jun 22nd, 2007 |
| Location: | Gonzales, Louisiana USA |
| Posts: | 592 |
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Here is my wife's recipe for Shrimp Creole
Shrimp Creole
Ingredients
3-4 pounds of 20-25 count shrimp peeled.
½ cup flour
½ cup cooking oil
½ stick butter
4-5 Bay leaves
1 Bell Pepper (chopped)
1 Onion (chopped)
2 - 15 oz cans tomato sauce
1 small can (6-7 oz.?) tomato paste
1-2 Tablespoons chopped garlic (optional)
Salt, Pepper, and Tony Chachere Creole seasoning (if available) to taste.
If Tony’s not available use some red pepper sparingly.
2 cups water
Rice prepared separately per directions on package of rice
Directions
Melt butter and oil over medium heat in a large pot (Dutch oven size) add flour until smooth and bubbly. This is a blonde roux.
Add onions, peppers, and garlic if used and blend well. Add 2 cups water and Bay leaves. Bring to a boil and then reduce heat to simmer stage. Add tomato sauce and tomato paste. Add some water (about a tomato sauce can full) to a thick soup consistency. You don’t want it too runny or too thick but you want it on the thicker side as opposed to runny. Add salt, pepper, and Tony’s to taste. If Tony’s not available use some red pepper or cyan pepper sparingly to desired spicy heat level. Go a little at a time. Cook for 45 minutes stirring occasionally so not to let it stick to bottom of pot.
Prepare shrimp by peeling and de-veining if desired. I rarely de-vein shrimp unless I am frying them but you may want to. Remember, I eat crawfish and suck the heads. After the 45 minutes of cooking add the shrimp. Cook without lid on pot over a medium-low heat for 20 minutes. You don’t want to over cook the shrimp.
Prepare a pot of steamed/boiled rice by the directions on the package. I have a microwave rice steamer that takes 25 minutes to cook the rice so it is done right after the Shrimp Creole finishes. You may want to start the cooking time sooner or later depending on how you cook the rice. If for some nasty reason you use Minute Rice you will only need about 10 minutes at the most to cook your rice.
After the rice and Creole are done spoon some rice in a bowl or plate and then spoon the Shrimp Creole over the bed of rice and enjoy. Taste the Creole right before serving to assure it is seasoned to your liking and adjust if needed. Enjoy.
This recipe is a derivative from a recipe from Chef John Folse who is a world renowned chef who was born and raised here and still resides here. I even bought my shrimp today from his brother who has a fresh seafood shop up around the corner from me. He has more than one recipe and if you are more adventurous here is his “advanced” recipe.
SHRIMP CREOLE
Without a doubt, this is the most famous dish in the city of New Orleans. As common as red beans and rice on Monday, the shrimp Creole can be found on any table in Louisiana for Friday lunch.
3 pounds 21-25 count shrimp, peeled and de-veined
3/4 cup oil-less roux
1 tablespoon vegetable oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons diced garlic
2 cups tomato sauce
1 cup diced tomatoes
1-1/2 quarts shellfish stock
1 cup chopped green onions
1/2 cup chopped parsley
salt and cracked black pepper to taste
dash of Louisiana Gold Pepper Sauce
The flavor of this dish will be greatly enhanced by the use of a rich shrimp stock. This may be done by boiling the shrimp shells in shellfish stock to achieve a concentrated flavor. Dissolve oil-less roux in 1 pint of water or stock and set aside. In a two gallon heavy bottomed sauce pan, heat oil over medium high heat and add onions, celery, bell pepper and garlic and sauté until the vegetables are wilted, approximately three to five minutes. add tomato sauce, oil-less roux, and diced tomatoes and blend well into roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce-like consistency is achieved. Allow to cook approximately fifteen minutes, stirring occasionally. Add stock should mixture become thick. add shrimp, green onions and parsley and continue to cook five additional minutes. Season to taste using salt and black pepper. Serve over hot white rice using a dash of Louisiana Gold. NOTE: Nutritional Analysis doesn't include rice.
Makes 6 servings.
Per Serving:
Calories: 90 Sodium: 1000 mg
Total Fat: 4 grams Dietary fiber: 1 gram
Saturated: 5 grams Carbohydrates: 19 grams
Cholesterol: 25 mg Protein: 20 grams
Recipe from Chef John Folse – http://www.jfolse.com
Last edited on Wed Aug 22nd, 2007 11:58 pm by Scuba Steve