Happy Thursday ! Yes – I know am rushing October but I have lots going on in the month and we only have a few days left in September. Today I am sharing a family favorite :
- 2/3 C Oil
- 3/4 C Flour
- 2 1/2 lb shrimp
- 2/3 C of tomato sauce
- 2 C chopped onions
- 1 C chopped celery
- 1 C chopped bell pepper
- 6 gloves of garlic
- Bay leaf, salt & pepper and splash of Worcestershire sauce
In a large skillet make a roux (oil & flour) . Add all ingredients except Shrimp -Plus enough water t cover. Cook about 20 minutes on Low and add Shrimp. Cook about another 10 minutes ( until Shrimp Cook) and serve over Rice.
Lisa Cooking Tips :
- Creole is made with Tomato – Stew is brown gravy
- You can use this with frozen packaged shrimp -if you dont have fresh.