Shrimp Creole
Shrimp Creole

Shrimp Creole

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
 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)
1

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

 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
 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)

Directions

1

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.

Shrimp Creole