Shrimp Creole 1

1/3 cup corn oil
1/4 cup flour
One 8-ounce can tomato sauce
2 pounds medium shrimp, cleaned and deveined
1/2 cup green onions and top, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 can choice-cut peeled tomatoes
1/2 cup hot water
1/2 cup fresh parsley, chopped
1/4 cup green pepper, chopped
1 to 1-1/2 teaspoon salt
1 whole bay leaf
1/2 teaspoon crushed thyme
1 thin slice of lemon
Cayenne pepper to taste
2 to 3 cups white rice ring

In a large skillet, heat oil and blend in flour, stirring constantly until mixture is medium brown (about 7 minutes). Add chopped onion and cook until almost wilted but not brown. Add water and cook until thick, stirring constantly. Add tomato sauce and mix thoroughly. Add garlic, salt, bay leaf, thyme and cleaned shrimp and cayenne pepper to taste. Cook until shrimp are half done. Add green pepper, drained tomatoes, green onions and lemon slice. Continue cooking over medium to low heat until shrimp are tender and vegetables are still tender crisp, (If sauce is too think, thin with sauce from drained tomatoes). Check seasonings. Remove bay leaf and lemon slice. Stir in finely chopped parsley. Serve inside of rice ring or over cooked rice.

Return To:

Cajun Country -- New Iberia, Louisiana