Delicious and easy! I've always been too intimidated to attempt making a roux and risk ruining otherwise good shrimp, and this one was great. I was unsure whether to add raw or cooked shrimp, so I had it cooked at the fish market, where I found peeled, deveined fresh shrimp. I like the 51-60 size, which is about bite size.
Simple Shrimp Creole
The children love Kris's mild shrimp Creole. Add more Cajun seasoning and red pepper if you like it spicier. Serve rice, salad, and hot sauce on the side.
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- 1 medium onion, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 bay leaves
- 1 pound peeled, medium-size fresh shrimp
- 3 cups hot cooked rice
- Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender; gradually stir in flour until smooth. Stir in tomatoes and next 5 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes. Stir in shrimp, and cook 5 more minutes or until shrimp turn pink. Remove and discard bay leaves. Serve over hot cooked rice.
- Chicken Creole: Prepare recipe as directed, substituting 1 pound boned and skinned chicken breast, cut into bite-size pieces, for shrimp. Cook chicken an additional 5 minutes or until done. Proceed as directed. Prep: 15 min., Cook: 35 min.
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