| This is another favorite New Orleans recipe. Now don't | | | | 1 medium green pepper, chopped |
| be intimidated by these recipes. I have given you the | | | | 1/2 c. chopped celery |
| NO Fail Roux recipe earlier in an Ezine article if you | | | | 2 cloves garlic, minced |
| want to use that. All you have to know how to do to | | | | 2 (141/2 oz.) cans tomatoes |
| cook most of these dishes that we make in New | | | | 1 (8 oz.) can tomato sauce |
| Orleans is how to fry the vegetables and seasoning in | | | | V4 tsp. dried basil |
| the oil. Come on now if you can fry an egg or fry | | | | 3 Tbsp. parsley |
| bacon you can surely do that. | | | | 1 tsp. lemon juice |
| You can even buy the creole seasonings already | | | | 1 tsp. sugar |
| chopped at your supermarket. I must confess that that | | | | 1/2 tsp cayenne pepper |
| is what I do now. It is so easy and saves all that | | | | 1 Tbsp worcestershire sauce |
| chopping and cutting. So brown your flour ahead of | | | | 1 bay leaf |
| time in a no stick pan or if you are a big cook, prepare | | | | 1/3 c dry red wine |
| 5 lbs ahead of time like my mother in her NO FaiL | | | | 2 lbs shrimp, cleaned |
| Roux. You can then just sautee' your pre-prepared | | | | 3/4 chopped green onion |
| creole seasonings in a little oil, then add your | | | | In a 6 quart pot, heat oil and gradually add flour. Cook |
| pre-prepared roux a little at a time until you have the | | | | over low heat, stirring constantly until a medium brown |
| thickness you want. Finally just add all the other | | | | roux is formed. Remove from heat. Add onion, green |
| ingredients and let it cook. You can do it. | | | | pepper, celery, and garlic. Saute until tender. Add |
| Bon Apetit' | | | | tomatoes, tomato sauce, seasonings, wine, and |
| SHRIMP CREOLE | | | | clove. Simmer, uncovered, over low heat for 30 |
| 1/2 c. oil | | | | minutes, stirring occasionally. Add shrimp, parsley, |
| 1/2 c. flour | | | | green onion, and bay leaf, simmering for 30 minutes |
| 1 medium onion, chopped | | | | more or until shrimp are done. |