SHRIMP CREOLE
Classic Southern dish. I got this from my ex-husband's best friend's mother when we went to visit in the Garden district in New Orleans.
Provided by Lynette !
Categories Seafood
Time 2h20m
Number Of Ingredients 21
Steps:
- 1. Peel and devein the shrimp; set aside and keep cold.
- 2. Combine the oil and flour in a large Dutch oven; cook over medium heat, stirring constantly until the roux is caramel colored (about 15 minutes).
- 3. Add the onion, celery, green onions, green pepper, and garlic; cook stirring frequently, for 15 minutes or until tender.
- 4. Stir in the tomatoes and the next 10 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- 5. Add the shrimp and simmer 10 minutes or until the shrimp turns pink. Remove and discard the bay leaves. Stir in parsley, if desired. Serve over the hot basmati rice.
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