Shrimp Creole

This was the entree' for our Christmas Dinner.  The recipe comes from Marcelle Bienvenu.

Shrimp Creole was for years a mainstay on most restaurant menus in New Orleans.  It was often served in homes on Fridays during the Lenten Season, in keeping with the Catholic rules of fast and abstinence.  This is a simple recipe and easy to prepare.

4 T. butter

2 T. all purpose flour

1 1/2 cups chopped onions

1 cup chopped green bell peppers

3/4 cup chopped celery

3 cloves garlic, minced

2 bay leaves

2 cups chopped fresh tomatoes or chopped canned tomatoes with their juice

1 cup shrimp or chicken stock

1 t. salt

1/4 t. cayenne pepper

2 pounds medium shrimp, peeled and deveined

2 t. chopped fresh parsley

hot cooked rice for serving

Melt the butter in a large, heavy skillet over medium heat and add the flour.  Cook, stirring, to make a blond roux, 5 - 6 minutes.  Add the onions, bell peppers, celery and garlic.  Cook, stirring, until the vegetables are soft and lightly browned, about 6 minutes.

Add the bay leaves, tomatoes, shrimp stock, salt and cayenne.  Simmer, uncovered, for 30 minutes, stirring occasionally.  Add the shrimp and cook until they turn pink, 3 - 4 minutes. 

Remove the bay leaves and add the parsley.  Serve over rice.