Name: Shrimp Creole
Ingredients: ¼ cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness); 2 medium brown onions, small dice; 2 medium red onions, small dice; 1 green bell pepper, small dice; 1 red bell pepper, small dice; 1 yellow bell pepper, small dice; 2 poblano chiles, small dice; 6 ribs celery; 6 cloves garlic, minced; 2 qts shrimp stock; 6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill); 18 oz cans tomato paste; 1 qt ketchup; ½ tsp white pepper; ½ tsp freshly ground black pepper; 2 tbsp Chef Emeril's Creole Seasoning; 3 tbsp Tiger Sauce; 3 tbsp Cajun Power Garlic Sauce; ½ tsp white sugar; ½ tsp brown sugar; ½ tsp Steen's cane syrup or light corn syrup; ½ tsp molasses; 1 tsp hot sauce (Tabasco or Crystal); 2 tbsp Worcestershire sauce; 1 tsp salt; 4 tsp chopped fresh thyme (or 1-1/2 teaspoons dried thyme); 2 bay leaves; ¼ cup fresh squeezed lemon juice; 3 lbs medium shrimp, peeled and de-veined; 15 cups cooked long-grain or converted rice (about 5 cups raw)

CategoryFish & Seafood

Source: http://www.gumbopages.com/food/shr-creole.html
Region: Creole
Rating: 9/10
You can use this recipe to make Chicken Creole by substituting a 3 - 4 pound chicken, cut up (or 2 - 3 pounds of chicken breasts), seasoned and browned, and using chicken stock instead of shrimp stock.

Yields1 Serving

¼ cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)

2 medium brown onions, small dice

2 medium red onions, small dice

1 green bell pepper, small dice

1 red bell pepper, small dice

1 yellow bell pepper, small dice

2 poblano chiles, small dice

6 ribs celery

6 cloves garlic, minced

2 qts shrimp stock

6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)

18 oz cans tomato paste

1 qt ketchup

½ tsp white pepper

½ tsp freshly ground black pepper

2 tbsp Chef Emeril's Creole Seasoning

3 tbsp Tiger Sauce

3 tbsp Cajun Power Garlic Sauce

½ tsp white sugar

½ tsp brown sugar

½ tsp Steen's cane syrup or light corn syrup

½ tsp molasses

1 tsp hot sauce (Tabasco or Crystal)

2 tbsp Worcestershire sauce

1 tsp salt

4 tsp chopped fresh thyme (or 1-1/2 teaspoons dried thyme)

2 bay leaves

¼ cup fresh squeezed lemon juice

3 lbs medium shrimp, peeled and de-veined

15 cups cooked long-grain or converted rice (about 5 cups raw)

To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly. Or see Shrimp Stock. Sweat the onion, celery, bell pepper and garlic in oil and/or butter in a large covered pot until tender, about 15 minutes. Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes. Add the shrimp. Simmer an additional 15 minutes. To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley. Serves 15 regular people, or about 7 Cajuns.

Ingredients