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New
Orleans Shrimp Creole
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1 Tablespoon Butter
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1 Tablespoon Olive
Oil
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1 cup Yellow Onion,
Chopped
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1 cup Celery,
Chopped
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1 cup Green Bell
Pepper, Chopped
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2 cloves Garlic,
Chopped
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3 Tablespoons Flour
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1 can 8 Ounce)
Tomato Sauce
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1 can (14 Ounce)
Chicken Broth
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1/8 teaspoons Black
Pepper
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1/8 teaspoons White
Pepper
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1/8 teaspoons
Cayenne Pepper
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1 pound Medium
Shrimp, Peeled And Deveined
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1 teaspoon Lemon
Juice
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2 whole Bay Leaves
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2 cups Boiled Rice
(see New Orleans Style Boiled Rice Recipe)
Directions
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In a black cast iron
pot melt butter.
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Add oil.
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Over medium heat
sauté all seasonings until wilted, about 5 minutes.
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Add flour and blend
well.
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Add tomato sauce and
broth.
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Add black pepper,
white pepper and cayenne pepper.
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Bring to a low boil
then reduce the heat and simmer for 30 minutes.
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Add shrimp, lemon
juice, Bay leaves, cover and simmer for 20 minutes longer.
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Remove pot from the
heat and allow to stand, covered, at room temperature for about 10
minutes before serving.
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Serve over boiled
rice.
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Garnish with sliced
green onion tops.
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