Real Shrimp Creole

Chef #580861 Nesbitt's Note:

This is another Cajun dish that is my personal favorite. It has a tomato base along with roux that makes it a hearty meal. It is also served over hot rice as most good Cajun foods are. That is a staple in every Cajun home. My gramma would keep her rice in a big new garbage can with a tight lid. We ate so much of it that when it was on sale and there was a limit she would send all the grandkids in to each get a bag. I hope you enjoy this as much as I do.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 6 tablespoons butter or 6 tablespoons oil
• 6 tablespoons flour
• 3 onions, chopped
• 2 celery ribs, diced
• 1 bell pepper, chopped
• 1 lemon, rind of, grated, use only the rind
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 tablespoon tony chacherie cajun seasoning
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can hunt's cajun-style stewed tomatoes
• 3 lbs shrimp, cleaned and deveined

Directions:

1. Make roux with the butter and flour, heat the butter and stir in the flour. When roux begins to turn slight tan and is well mixed with the butter turn heat down to low. Continue cooking and stir occasionally. This should take about 45 minutes to one hour, but you want the roux to be a rich chocolate brown without burning. If it burns you should throw it out and begin again.
2. Throw everything into the pot except the shrimp.
3. May have to add 1 cup of water to thin a bit if too thick.
4. Simmer on low for one hour, add 1 tablespoon of brown sugar and mix in well.
5. Add the shrimp and cook until they are done about 20 minutes.
6. Serve over hot cooked rice. You may wish to add a sprinkle of gumbo filet to each dish.
7. I usually serve with some kind of hot bread and a salad on side. Good with a glass of red or white wine.

Reviews

[pattikay in L.A.]

Fabulous! My husband declared this "the best shrimp you've ever made" - and this from a man who can be a bit suspicious of seafood of any kind. I was in a bit of a rush, so I sauteed the vegetables while I was browning the roux, and then mixed them together. That seemed to work just fine. The mixture was quite thick, and I had 2 open bottles of red wine in the fridge - so what's a girl to do? I thinned the sauce with red wine instead of water and it was heavenly. I used kittencal's The Best Creole/Cajun Seasoning Mix for the seasoning and diced tomatoes with jalapenos instead of cajun stewed tomatoes. Thanks for sharing!

[GOODCOOK1976]

Making this four the fourth time tonight. it is excelent. 1 tip i have is to save the shrimp shells. cook in hot oil and then some water to make a shrimp stock to use for your thinning agent, which you will need. Other than that fantastic.