Shrimp Creole

Ingredients

Shrimp

• 2 lb Gulf shrimp, peeled and deveined (save shells for stock)
• 1 T Creole Seasoning to season the shrimp

Base

• 4 T butter
• 3 T AP flour (light blond roux)
• 1 white onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 T Creole Seasoning
• 1 (14 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1½ cups shrimp or seafood stock
• 2 bay leaves
• 1 tsp fresh thyme
• 1 tsp Worcestershire
• Hot sauce to taste

To finish

• Green onions and parsley, chopped
• Cooked Louisiana long-grain rice

Instructions

1. Season the shrimp with 1 T Creole Seasoning and refrigerate while you build the sauce.
2. Melt the butter over medium heat, whisk in the flour and cook to a light blond roux, about 5 minutes.
3. Add the onion, bell pepper and celery and cook until soft, 8 minutes. Add the garlic and 2 T Creole Seasoning and cook 1 minute.
4. Stir in the crushed tomatoes, tomato sauce, stock, bay leaves, thyme and Worcestershire. Simmer 25–30 minutes until thick and rich.
5. Add the shrimp and simmer just until pink, 3–4 minutes. Season with hot sauce and salt.
6. Pull the bay leaves and serve over rice with green onions and parsley.

References

https://www.fromachefskitchen.com/best-shrimp-creole/