Shrimp Creole 3

4 cups water
2 cups flour
2 cups oil
4 cups onions, chopped
2 cups celery, chopped
1 cup bell peppers, chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
1 can Rotel tomatoes
3 large cans whole tomatoes
2 large cans tomato paste
2 tbs sugar
6 tsp salt
1/2 tsp red pepper
1 tsp black pepper
4 tbs parsley, chopped
4 tbs onion tops, chopped
10 lb shrimp

Make a light-colored roux with flour and oil. Add onions, celery, green peppers, garlic and jalapeno peppers. Cook until soft. Add tomatoes and tomato pasta and sugar. Simmer 2 hours, stirring occasionally. Season with salt and pepper. Add 4 cups water. Cook for 1 hour. Add shrimp and cook 20-25 minutes. Thin sauce accordingly. Add parsley and onions before serving. Serve over hot rice.

Yield: 20 servings.

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Cajun Country -- New Iberia, Louisiana