Shrimp Creole

By razorboy

Ingredients

• 4 T vegetable oil
• 2 T flour
• 1 C chopped onion
• 1 C chopped green bell pepper
• 1/2 C chopped celery
• 1 T minced garlic
• 3 C tomato concasse, juice reserved
• 2 C Shrimp stock or water
• 2 bay leaves
• 3/4 t salt
• 1/2 t cayenne pepper
• 2 # medium shrimp, peeled and deveined
• Steamed rice for garnish
• Chopped parsley for garnish

Preparation

Step 1

Heat oil and make a dark roux with flour.

Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux.

Cook until vegetables are tender, about 10 minutes.

Stir in tomatoes and their juice, shrimp stock and bay leaves.

Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink.

Season to taste with salt and cayenne.

To serve, ladle over steamed rice and garnish with parsley.