Twyla Sorrells's Recipe

Shrimp Creole

Category: Soups & Stews

(Relatively mild, but you adjust the heat as you like)

My Cajun & Creole Mix:
1 teaspoon salt, I use only non-iodized kosher sea salt whenever I can
1 teaspoon granulated garlic (garlic powder works, it's just a little finer grind)
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon white pepper

This is simply a traditional Cajun & Creole seasoning mix, exchanging the white pepper for the black. It will make enough for one recipe. For larger quantities you could use cups instead of teaspoons and store it in a 3 cup (or larger) jar with a holey lid for shaking, then measure out about 1 Tablespoon for this recipe, or to taste.

The Roux:

Ingredients:
4 slices bacon, cut into thin strips crossways
1 medium onion, chopped
about 1/4 cup lard (or butter)
2 or 3 garlic cloves, minced fine
1 recipe homemade Cajun & Creole seasoning
Tabasco sauce, I used about 1/2 teaspoon total
1/3 cup all-purpose flour
1 cup uncooked rice, white or brown

Instructions:
Start with the bacon and onion in a large iron or other heavy pot. Brown until almost done, then add the minced garlic and sauté another minute or two. If the garlic burns it will be bitter. When the bacon is done enough to safely eat but not crisp, add the remaining ingredients and continue browning about 4 or 5 minutes. You want the flour to cook but not scorch.

To this stir in the rice and brown another 3 to 5 minutes.

The "Soup":
1 quart V-8 original vegetable juice cocktail (or tomato juice)
8 ozs. cooked or canned sliced mushrooms
2 cups or 15 oz. can diced tomatoes
About 2 cups cooked sliced okra (I use frozen)
1 3.75-oz. can smoked oysters, with juice from can
(If you don't like the texture of oysters these can be run through a blender much like anchovy paste, but the flavor makes all the difference!)

Put all ingredients in with the roux, stirring continuously until blended and thickened. You may need to add water (or beer) while cooking, which is to be expected if you let it simmer as it should.

The Shrimp:
At least a pound of precooked, deveined, peeled large to jumbo shrimp
Or as you like.
(I buy these at Sam's Wholesale Warehouse)
Note: you may use other fish and seafood instead of or in addition to the shrimp, but of course it then become "Seafood" Creole, or Fish Creole. :-)

Add after everything else is completely done, seasonings are adjusted - you'll likely want to add as much as a teaspoon more of salt, and I almost always add more Tabasco as it simmers. Then turn the burner down very low and simmer, checking about every 10 minutes as the roux/rice will cause some sticking if left untended... About an hour and a half to blend flavors. Note that these spices will intensify very slightly while cooking so you may want to season conservatively and add more while cooking if you like more heat.

To Serve:
Warm buttered French bread is the traditional accompaniment of choice, as is serving with a good stout beer.

Note: The mushrooms and tomatoes are optional, and you may wish to add other vegetables if you prefer: corn, for example works very well. Just be sure it's about 3 cups vegetables total, including the okra, as the shrimp is the showcase ingredient.