SHRIMP CREOLE
6 servings
Combine in a heavy skillet over medium heat and cook, stirring frequently, until light brown:
- ¼ cup vegetable oil or butter
- ¼ cup all-purpose flour
Add and sauté until softened, about 8 minutes:
- 1 onion, chopped
- 1 celery rib, chopped
- ½ green bell pepper, chopped
Add and cook until fragrant, about 2 minutes:
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 bay leaf
- ¼ to ½ teaspoon cayenne pepper, to taste
- ½ teaspoon salt
- ½ teaspoon black pepper
Add and stir to combine:
- 1 cup canned crushed tomatoes
- 1 cup shrimp or chicken stock or water
- 2 tablespoons tomato paste
Cover and simmer gently over medium-low heat for 20 minutes. Add:
- 1½ pounds medium to large shell-on shrimp, peeled and deveined
Cook until the shrimp are firm and pink, about 5 minutes. Remove from the heat and taste the sauce for seasoning. Discard the bay leaf. Serve with:
- Cooked white rice
- Hot pepper sauce
- Chopped parsley