Shrimp Creole
1/4 cup flour
1/4 cup butter
2 cups onions, chopped
1/2 cup green onions, chopped
2 cloves garlic, minced
1 cup green peppers, chopped
1 cup celery, chopped
1 teaspoon
thyme 2
bay leaves 3 teaspoons
salt 1/2 teaspoon
pepper 1 can (6 ounces) tomato paste
1 can (16 ounces) can tomatoes with liquid
8 ounces tomato sauce
1 cup water
4 pounds raw shrimp, peeled
1 teaspoon Tabasco sauce
1/2 cup parsley, chopped
1 tablespoon
lemon juice 2 cups cooked rice
In a Dutch oven, make a dark brown roux of flour and butter. Add onions, green onions, garlic, green peppers, celery, thyme, bay leaves, salt, and pepper. Sauté uncovered, over medium heat until onions are transparent and soft, about 30 minutes.
Add tomato paste and sauté 3 minutes. Add tomatoes, tomato sauce, and water and simmer slowly, partly covered for 1 hour, stirring occasionally.
Add shrimp and cook until just done, about 5 minutes. Add Tabasco, parsley and lemon juice.
Stir, cover and remove from heat. Serve over rice.
Best when refrigerated overnight. Also freezes well. Heat quickly, without boiling and serve immediately.
As prepared, each serving contains 130 calories, 3g total fat, 110mg cholesterol, 480mg sodium, 9g total carbohydrate and 15g protein.
