Shrimp Creole     Back to Cajun Dishes     Printer Friendly Page

Recipe By Orville
Preparation Time 2:00

Serves 4

Roux    Tips for making Roux

1/2 cup flour
1/2 cup olive oil

1 cup red onion -- chopped
1/2 cup celery -- chopped
1/2 cup green bell pepper -- chopped
1/2 cup red bell pepper -- chopped
2 tablespoons minced garlic
1 tablespoon parsley
1 bay leaf
1 can tomato sauce -- (15 oz can)
1 can tomato paste -- small
1/8 teaspoon cayenne pepper
1/4 teaspoon pepper
salt -- to taste
3 cups water
1 1/2 pounds shrimp -- raw

In a cast iron or heavy skillet make the roux with 1/2 cup of flour and 1/2 cup of olive oil. When the roux is finished transfer it to a dutch oven or other large pot. Add the onion, bell pepper, celery, and garlic. Cook for about 5 minutes and then add the bay leaf, the seasonings, tomato sauce, tomato paste, and the water. Bring to a boil and then reduce heat to simmer and cook for about 1 1/2 hours (90 minutes). Add the shrimp and cook for about 15 minutes. Now add the parsley and cook for another 5 minutes. Serve over rice.