Thursday Recipe * Shrimp Creole

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 : 

shrimp-creole.jpg

 

Shrimp Creole 

  • 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.

 

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