COMMENT:
Without a doubt, this is the most famous dish in the city of New
Orleans. As common as red beans and rice on Monday, the shrimp Creole
can be found on any table in Louisiana for Friday lunch.
INGREDIENTS:
- 3 pounds 21-25 count shrimp, peeled and de-veined
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 2 tbsps diced garlic
- 2 cups tomato sauce
- 1 cup diced tomatoes
- 1-1/2 quarts shellfish stock(see recipe)
- 1 cup chopped green onions
- ½ cup chopped parsley
- salt and cracked black pepper to taste
- dash of Louisiana Gold Pepper Sauce
METHOD:
The flavor of this dish will be greatly enhanced by the use of a
rich shrimp stock. This may be done by boiling the shrimp shells
in shellfish stock to achieve a concentrated flavor. In a two gallon
heavy-bottomed sauce pan, heat oil over medium high heat. Using
a wire whisk, add flour, stirring constantly, until light brown
roux is achieved. Add onions, celery, bell pepper and garlic and
sauté until vegetables are wilted, approximately three to
five minutes. Add tomato sauce and diced tomatoes and blend well
into roux mixture. Slowly add shellfish stock, a little at a time,
stirring constantly until sauce-like consistency is achieved. Allow
to cook approximately fifteen minutes, stirring occasionally. Add
stock should mixture become too thick. Add shrimp, green onions
and parsley and continue to cook five additional minutes. Season
to taste using salt and black pepper. Serve over hot white rice
using a dash of Louisiana Gold. |
