I make this using my Creole seasoning mix you can use your own favorite seasoning mix, Tony Chachere’s Creole seasoning mix is great also
Notes from our test kitchen; make this as spicy as you like by adjust the Creole seasoning and/or the hot sauce, you may omit the Creole seasoning and only use the hot sauce I prefer it with the Creole seasoning added
Servings 5
Ingredients:
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 teaspoons Creole seasoning, or adjust to taste
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 celery rib, chopped
- 3 large garlic cloves, minced
- 1 (14-1/2 ounce) can stewed tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 large bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce, or to taste
- salt and fresh ground black pepper to taste
- 2 pounds fresh uncooked medium shrimp, peeled and deveined
- cooked rice
Directions
- In a large heavy skillet combine the flour and oil until smooth; cook and stir over medium heat until flour is a rich deep brown.
- Mix in the Creole seasoning and stir for 1 minute.
- Add the onion, green pepper and celery; cook for about 4 minutes or until vegetables are tender.
- Add in garlic; cook stirring 2 minutes.
- Stir in the stewed tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper; cover and simmer over low heat for 45-50 minutes.
- Add shrimp then simmer uncovered for 5-6 minutes or until shrimp turn pink. Discard bay leaves then serve over rice.
