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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 4 servings.
3 T. vegetable oil
1 tsp. black pepper
2 c. julienne celery
1/2 tsp. cayenne pepper
2 onions, chopped
2 14-oz. cans crushed tomatoes
4 cloves garlic, minced
1 14-oz. can tomato sauce
1 tsp. granulated sugar
1 bay leaf
2 T. all-purpose flour
1 T. hot pepper sauce
1 tsp. salt
2 lb. med. shrimp - peeled and deveined
4 c. cooked rice
Heat vegetable oil in a Dutch oven on medium heat.
Saute celery, onions and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven.
Add crushed tomatoes and tomato sauce, bay leaf, and hot sauce.
Bring the mixture to a boil, then turn the heat to low.
Let the mixture simmer for 30 minutes, stirring occasionally.
Approximately 15 minutes before serving, add shrimp to the pot and stir well.
If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning.
Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Serve over cooked rice.
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SEAFOOD - SHRIMP - CREOLE
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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 4 servings.
3 T. vegetable oil
1 tsp. black pepper
2 c. julienne celery
1/2 tsp. cayenne pepper
2 onions, chopped
2 14-oz. cans crushed tomatoes
4 cloves garlic, minced
1 14-oz. can tomato sauce
1 tsp. granulated sugar
1 bay leaf
2 T. all-purpose flour
1 T. hot pepper sauce
1 tsp. salt
2 lb. med. shrimp - peeled and deveined
4 c. cooked rice
Heat vegetable oil in a Dutch oven on medium heat.
Saute celery, onions and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven.
Add crushed tomatoes and tomato sauce, bay leaf, and hot sauce.
Bring the mixture to a boil, then turn the heat to low.
Let the mixture simmer for 30 minutes, stirring occasionally.
Approximately 15 minutes before serving, add shrimp to the pot and stir well.
If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning.
Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Serve over cooked rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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