Thursday, November 11, 2010

Recipe for Shrimp Creole

Photo: Flickr/ Bill Michalski

For the first of the 45 days of faith, family & fun series, the food idea for the day was to make a big batch of shrimp creole for dinner and freeze the leftovers into one or two more dinners that can be used on a couple of busy December nights. 

I filmed the making of the shrimp creole for you and when I went to download the video to my computer for editing, I found that my videocamera has no slot for a firewire! Yes, it is that old. Yikes!

So my apologies for not having the recipe up sooner. And no video. =(  I also filmed two cookie recipes, so I will have to find a way to get that footage to my computer!

In the meantime, here is the shrimp creole recipe. It takes a bit of time to chop the veggies and for the stirring. But once you've made it, you have more than one dinner to show for it! Serve over rice and with nice crusty loaf of French or Italian bread and a big salad.

Shrimp Creole Recipe

1/4 C olive oil
1/3 C flour

1 chopped onion
1 chopped bell pepper
2-3 stalks of celery, chopped
1 bunch green onions, chopped
4 cloves of garlic, chopped
1/4 C parsley, chopped

1 12-oz. can tomato paste
1 12-oz. can tomato sauce

1/2 C cooking sherry
3 Tbsp lemon juice
Tony's seasoning or hot sauce


How to Make Shrimp Creole

First you make a roux. Luckily, this is a very light roux, so only takes about 15 minutes. In a large dutch oven or pot, mix together the olive oil and flour. Heat over medium-low heat, stirring constantly until you smell a nutty flavor and it starts to tan.

Next, add all of the chopped vegetables and mix. Cook for 5 minutes, stirring regularly.

Now add the tomato paste and sauce and mix. Cook for 3 minutes, stirring regularly.

Increase the heat to high, fill the tomato paste can 6 times with water and add to the pot. Add the wine and lemon juice. Now season it up with salt & pepper and hot sauce or spicy seasoning (like Tony Chachere's). Add a dash of worcestershire as well. Bring to a boil and simmer while you are cooking the rice.

While the shrimp creole and the rice is simmering, peel your shrimp and cut up your sausage. Use as much as you like. I usually use two pounds of shrimp and a package of boudin or andouille sausage. If you cannot find either of these cajun sausages, use whatever kind you like. It'll be good! 

Throw the shrimp and sausage into the mix ten minutes before you are ready to serve. Pour the shrimp creole over a bowl of rice, break a piece of crusty bread to soak up the juice with, and have a big salad to round things out.


After the shrimp creole had been served and the remainder cooled,  I poured the leftovers into two freezer containers, labeled them, and put them in the freezer. Cook fresh rice when you serve it again. 

No comments:

Post a Comment