- 2-3 pds Shrimp (peeled and devined)
- 4 Celery Stalks
- 2 Yellow Onion diced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 6-8 Fresh Garlic Cloves minced
- 1 c Fresh Parsley finely chopped
- 2 Bay Leaves
- 1/4 c Olive Oil extra virgin
- 1/4 c Butter
- 2 tbsp Flour
- 1 28 oz can Tomato Sauce
- 1 28 oz can Tomato Puree
- 1 28 oz can Petite Diced Tomatoes with own juice
- 1 28 oz can Water (use empty tomato can)
- 2 tbsp Creole seasoning
- 1/2 tsp Cayenne pepper (1 tsp if you want more "heat")
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp Louisiana Hot Sauce (or comparable sauce)
- 1 tbsp Lea & Perrins Worcestershire sauce
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In a large stock pot, add olive oil and butter and saute onion, celery and peppers for 3-4 minutes on medium heat
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Add minced garlic and cook another 1 minute.
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Add flour, stir continuously for 2-3 minutes.
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Add tomato sauce, tomato puree, diced tomatoes and water.
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Add other bay leaves, spices and condiments.
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Stir well and cook on medium-low for 30 minutes.
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Bring creole sauce to a boil.
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Add Shrimp and fresh parsley.
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Cook for 3-5 minutes (depending on size of shrimp). Turn off heat when shrimp is cooked through.
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Serve over rice.
If you are not cooking for a crowd, please know this recipe freezes beautifully. Simply make the Creole sauce as directed, but DO NOT ADD THE SHRIMP. Set aside the sauce you plan to eat that day and freeze the rest. You will add the shrimp right before serving.
When you are ready to eat the Creole, you will thaw out the frozen Creole sauce. Heat the Creole sauce on medium high heat and add the shrimp. Stir and turn down the heat to low heat and simmer.