The Homestead Shrimp Creole Fricassee

Recipe from Oxmoor House

More From Oxmoor House


  • 1/4 cup shortening
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped green pepper
  • 1 1/2 tablespoons chopped celery
  • 3 (8-ounce) bottles clam juice
  • 1 1/2 cups chopped, peeled tomatoes
  • 3 pounds medium shrimp, peeled and deveined
  • 1 cup sauterne
  • Salt and pepper to taste
  • 3/4 teaspoon minced garlic
  • 1 sprig thyme
  • 3 tablespoons chopped fresh parsley
  • 3 bay leaves
  • Rice Mold


  1. Melt shortening in a large saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly, 10 minutes or until roux is the color of a copper penny. Stir in onion, green pepper, and celery; cook until tender.
  2. Add clam juice to vegetable mixture and cook, stirring constantly, until thickened and bubbly. Stir in tomatoes, shrimp, wine, and seasonings; cook 20 minutes over low heat. Remove and discard bay leaves.
  3. Spoon mixture over Rice Mold to serve.
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