Shrimp Creole
This will makes 4 servings.
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| 3 slices of bacon
1/2 cup of chopped onion 1 clove of garlic, minced 1/4 cup of chopped green pepper 1/4 teaspoon of gumbo file powder 1- 1/2 tablespoons flour 1- 28ozs of canned tomatoes in tomato puree 1/4 cup of chopped celery 2 teaspoons of Worcestershire sauce 1 teaspoon of TABASCO brand Pepper Sauce 1 teaspoon of salt 1 bay leaf 2 tablespoons of chopped parsley 2 pounds of fresh shrimp, cleaned and deveined |
| Cook bacon in large skillet
or Dutch oven over medium heat until bacon is crisp. Remove and drain.
Pour off excess fat, reserving 3 tablespoons drippings.
Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes. Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree. Add remaining ingredients
except shrimp, and cook over moderate heat 10 minutes, stirring occasionally.
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This
page last updated August 11, 2005