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« Sawmill Gravy | Main | Camp Dutch Oven Roast »

Sunday, October 11, 2009

Shrimp Creole

Shrimp Creole

¼ cup vegetable oil

1 cup each finely diced onion, diced green pepper, diced celery

3-4 cups diced tomatoes

8oz tomato sauce

2-3 bay leaves

1 tablespoon or more to taste of each sugar, salt, chili powder, worstershire

2lbs or more cleaned, raw shrimp, tails removed

Flour to thicken

Tabasco, to taste


 

Dice veggies.

Saute onion, celery and green pepper in oil until tender. I get impatient and don’t dice the veggies small enough or saute them long enough. This step is very important and shouldn’t be rushed.

Add tomatoes, sauce, bay leaves and seasonings. Simmer 30 minutes and discard bay leaves.

Add flour to thicken. (dissolve in a litle water if you are afraid the heat will make lumps or a big dumplin in the middle of the creole)

Add Shrimp and simmer an additional 20-30 minutes.

Serve over rice.

Sunday, October 11, 2009 |

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