One of New Orleans' signature dishes is shrimp creole. This is often seen on South Louisiana tables on Friday, just as red beans have become a traditional Monday meal. Mardi Gras is fast approaching, so serve those you care about a delicious shrimp creole dish.
Ingredients: 3 lb (21–25 count) Big Easy Foods Wild Caught Gulf shrimp, peeled and deveined
¾ cup vegetable oil ¾ cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
2 cups tomato sauce
1 (10-oz) can RoTel Diced Tomatoes and Green Chilies
1½ quarts shellfish stock
1 cup chopped green onions
½ cup chopped parsley
salt and cracked black pepper to taste Add Louisiana hot sauce to taste Cooking Directions:
Oil should be heated over medium heat in a 2-gallon heavy-bottomed sauce pan. The flour should be constantly whisked in with the butter until a light brown roux is achieved. The onion, celery, bell pepper, and garlic can be added at this point. Stir occasionally until vegetables are wilted, about 3–5 minutes. Blend in tomato sauce and RoTel. The shellfish stock should be added slowly, stirring constantly, until the consistency resembles sauce. Cook approximately 15 minutes, stirring occasionally. A thick mixture may be thinned by adding more stock. Cook for 5 minutes with shrimp, green onions, and parsley. Season with salt and pepper. Add a dash of hot sauce and serve over steamed white rice.
Prep Time: 1 Hour
Yields: 6 Servings
Enjoy, Big Easy Foods
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