Saturday, May 15, 2010

Shrimp Creole

This Creole is "spicy" to a lot of people, so beware. However, this isn't too spicy for our house so it's all relative. We love this recipe it makes plenty and there are lots of leftovers. If you like Cajun food then you'll notice something missing, celery, we don't use it. My husband detests it, so therefore there is a serious lack of celery in our household!


3 Tbsp Vegetable Oil
2 onions, chopped
4 cloves of garlic, crushed
1 tsp sugar
2 Tbsp flour
1 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
2 (14.5 oz) cans crushed tomatoes
1 (15 oz) can tomato sauce
1 bay leaf
1 Tbsp Hot Sauce
2 lbs
2 medium shrimp


So the only work in this is chopping up the onion...the faster you chop the less chances you have for onion tears.

In a large pot you'll sauté the onion and garlic in the oil until the onions are pearly and soft. Then mix everything else (except shrimp) in the pot and bring to a boil. Then turn the heat on low and simmer for 30 minutes and stir occasionally. In the meantime go ahead and cook your rice according to the package directions. 15 minutes before serving, add shrimp to the pot and stir. Serve when the shrimp is pink, and scoop out the bay leaves before serving.

Serve offer rice and viola yummy creole.

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