Shrimp Creole

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  • Total: 1 hr 45 min
  • Prep: 25 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
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4 tablespoons vegetable oil

2 tablespoons flour

1 cup chopped onion

1 cup chopped green bell pepper

1/2 cup chopped celery

1 tablespoon minced garlic

3 cups tomato concasse, juice reserved

2 cups shrimp stock or water

2 bay leaves

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

2 pounds medium shrimp, peeled and deveined

Steamed rice for garnish

Chopped parsley for garnish


  1. Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

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