THE ‘REAL DEAL’ SHRIMP CREOLE

from Dwayne Dupuy and Greg Cook of the group Ricochet

Recipe

Ingredients:	2 lbs. uncooked shrimp, peeled and de-veined Zatarain’s Creole Spice, to taste Tabasco Sauce, to taste ¼ cup flour ¼ cup vegetable oil 1 cup onion, chopped 1 cup celery, chopped ½ cup green bell pepper, chopped hot water for thinning roux if necessary salt and pepper, to taste garlic powder, to taste 1 (15 oz) can diced tomatoes (do not drain) 1 small can tomato sauce cooked rice

Directions:	1. Sprinkle Zatarain’s Creole Spice and Tabasco, both to taste, onto uncooked shrimp. Set aside. 2. Heat oil in a large pot over medium-high heat. 3. Make a roux by adding the flour to the oil. (Test to see that the oil is hot enough by adding a pinch of flour to make sure it sizzles.) Stir with a whisk constantly as mixture turns golden brown, about 5 minutes or so. 4. Add onion, celery, and green bell pepper, sautéing and stirring the mixture. Add hot water a little at a time if mixture gets too thick. 5. Add salt, pepper, and garlic powder to taste, and continue stirring constantly. 6. Add tomatoes and their juices, continue stirring. 7. Add to seasoned shrimp to roux pot and mix. 8. Add tomato sauce, and if necessary more hot water, to keep mixture saucy. Simmer for about 30 minutes. Serve over cooked rice. NOTE: For variation, Dwayne serves this Shrimp Creole Sauce over rice and catfish! He suggests placing rice on a plate or in a shallow bowl. Place cooked catfish on the rice, and spoon Creole sauce on top.

Ingredients:

2 lbs. uncooked shrimp, peeled and de-veined
Zatarain’s Creole Spice, to taste
Tabasco Sauce, to taste
¼ cup flour
¼ cup vegetable oil
1 cup onion, chopped
1 cup celery, chopped
½ cup green bell pepper, chopped
hot water for thinning roux if necessary
salt and pepper, to taste
garlic powder, to taste
1 (15 oz) can diced tomatoes (do not drain)
1 small can tomato sauce
cooked rice

Directions:

1. Sprinkle Zatarain’s Creole Spice and Tabasco, both to taste, onto uncooked shrimp. Set aside.

2. Heat oil in a large pot over medium-high heat.

3. Make a roux by adding the flour to the oil. (Test to see that the oil is hot enough by adding a pinch of flour to make sure it sizzles.) Stir with a whisk constantly as mixture turns golden brown, about 5 minutes or so.

4. Add onion, celery, and green bell pepper, sautéing and stirring the mixture. Add hot water a little at a time if mixture gets too thick.

5. Add salt, pepper, and garlic powder to taste, and continue stirring constantly.

6. Add tomatoes and their juices, continue stirring.

7. Add to seasoned shrimp to roux pot and mix.

8. Add tomato sauce, and if necessary more hot water, to keep mixture saucy. Simmer for about 30 minutes. Serve over cooked rice.

NOTE: For variation, Dwayne serves this Shrimp Creole Sauce over rice and catfish! He suggests placing rice on a plate or in a shallow bowl. Place cooked catfish on the rice, and spoon Creole sauce on top.