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Shrimp Creole On Rice
Ingredients:
2 pounds of shrimp cleaned and devained
1 large yellow Onion chopped fine
3 tablespoons of extra virgin olive oil
6 cloves of fresh garlic minced
1 rib of celery chopped fine
2 tablespoons Green Bell Pepper minced (optional)
3 tablespoons parsley chopped
1 (8 oz.) can of tomato sauce
1/4 teaspoon of thyme
1 teaspoon of salt
1/2 teaspoon of black ground pepper
1/4 teaspoon of Cayenne Pepper
1/2 teaspoon of Crystal Hot Sauce
1 tablespoon of flour
16 ounces of water
1 cup of long grain rice

Preparation:
Step 1. Clean and devain the shrimp. Cover and return to the refrigerator.
Step 2. Chop and mince all ingredients.
Step 3. Measure all dry and wet ingredients and place in vessels near the cooking area.

Note: The time to measure ingredients is not when your skillet is smoking and the vegetables are burning. You will feel like a professional if you prepare like one.

Let's begin!

In a large black cast iron skillet, heat olive oil, add the onion and sauté till golden, about 6 minutes. Add the garlic, green pepper, and celery; continue to sauté for 2 minutes more. Sprinkle the flour on top of the sautéed vegetables, continue to cook till flour is blended, about 2 minutes.

Add tomato sauce and cook for 5 minutes. Stir in water, shrimp, thyme, parsley, salt, pepper, cayenne pepper, and hot sauce. Cover this mixture and simmer for 30 minutes.

While the Shrimp Creole is simmering, cook the rice. Steam or boil 1 cup of long grain rice. The rice and Shrimp Creole should be done at about the same time.

To serve this recipe place about 3/4 cup of cooked rice in a bowl and completely cover with the Shrimp Creole. Serve with hot French Bread.
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This page last updated August 29, 2005