SHRIMP CREOLE (SLOW COOKER)
You'll need a 6 quart slow cooker for this one. The sauce needs to cook down and cooking a small volume of food in a larger cooker puts a greater percentage of the food in direct contact with the heated surface, resulting in the browning that creates such great depth of flavor. From: Joe Simmers, Creole Slow Cooking. NOTE: I add 1/2 teaspoon of sugar when adding the tomatoes.
Provided by gailanng
Categories Creole
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a heavy bottomed pan over medium heat. Add the flour and cook, stirring often, until you have a medium brown roux. .
- Add the onion, celery, bell pepper and garlic; cook, stirring occasionally for about 6-8 minutes.
- Add the black, white and cayenne peppers, bay leaves, thyme, basil, salt and tomato sauce. Stir to mix and cook for one minute. With a spatula, scrape the contents of the pan into the crock along with the diced tomatoes; stir. Cook LOW for 4 hours.
- Remove the lid and stir well. Some of the sauce will be stuck to the sides of the crock and look almost as if it were burned. This is the carmelization process. Scrape all the sides and stir it back into the sauce. Add the shrimp and parsley; continue cooking on LOW for 1 hour; stirring once during the cooking process. Serve over steamed rice garnishing with sliced green onions.
Nutrition Facts : Calories 473.9, Fat 25.9, SaturatedFat 15, Cholesterol 346.8, Sodium 2414.8, Carbohydrate 26, Fiber 4.6, Sugar 9, Protein 35.2
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