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Shrimp Creole
Ruth Brister
Ingredients
1/4 cup oil
1 1/2 cups onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
1 teaspoon ground bay leaves or 3 whole bay leaves
1 teaspoon dry thyme
2 teaspoons Cajun seasoning
1 cup tomato paste
3 cup crushed whole tomatoes
1 1/2 cup tomato sauce
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 cup shrimp stock or water
5 pounds shrimp, peeled and deveined
4 cups cooked white rice
Salt
White pepper
Tabasco sauce
Directions
In large sauce pot, heat oil and saute onions, celery, bell pepper and garlic until onions are translucent. Add seasonings and stir until fragrant. Add tomato paste and "fry" for five minutes. Add whole crushed tomatoes, tomato sauce, sugar, and Worcestershire sauce; simmer for 15 minutes. Add shrimp stock or water and season with salt, white pepper, and Tabasco to taste. Simmer for one hour. Add shrimp and cook about 15 to 20 minutes or until tender. Adjust seasonings and serve.
Suggestions
Serve over white rice and garnish with chopped parsley.