Game & Fish Dish
SHRIMP CREOLE
•
2½ pounds of cleaned and deveined Shrimp
2½ pounds of cleaned and deveined Shrimp•1½ teaspoons oil
1½ teaspoons oil•1½ tablespoons flour
1½ tablespoons flour•1/3 cup finely chopped green pepper
1/3 cup finely chopped green pepper•½ cup chopped onion
½ cup chopped onion•1 stalk celery, finely chopped
1 stalk celery, finely chopped•8 ounce can tomato sauce
8 ounce can tomato sauce•1 can (16 ounces) stewed tomatoes
1 can (16 ounces) stewed tomatoes•1 clove of minced garlic
1 clove of minced garlic•3 dashed of hot sauce
3 dashed of hot sauce•¼ teaspoon black pepper
¼ teaspoon black pepper•¼ teaspoon cayenne pepper
¼ teaspoon cayenne pepper•2 tablespoon chopped fresh parsley
2 tablespoon chopped fresh parsley•1/3 cup chopped green onions
1/3 cup chopped green onions•2 cups of cooked rice
2 cups of cooked riceHeat oil, add flour and stir until smooth. Cook on medium heat, stirring constantly until roux is a dark copper color, about five to eight minutes. Add green pepper, onion and celery and cook until tender. Add two cups water, tomatoes, tomato sauce, garlic, hot sauce, black pepper and cayenne pepper and cook for 30 minutes. Add chopped parsley, green onions and Shrimp. Cover and cook for 30 minutes. Serve over rice.
