Louisiana Shrimp Creole

   One of our favorite dishes that I don't make often enough.  It reminds me of when I was younger.  There are just "those dishes" that bring memories and this one is the recipe my Mom loved to make, and she served with a side spinach salad.  I made it for dinner tonight. I did use a pint of my own pressure canned stewed tomatoes and homemade tomato paste but, you can use store bought and still enjoy all the great flavors of this dish. 
Enjoy!  Diane 

Shrimp Creole - Louisiana Style 

Ingredients:
​2 1/2 pounds Shrimp; fresh, uncooked, peeled and de-veined large count  
1 Tablespoon creole seasoning; such as 'Tony Chachere's'
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4 cups cooked long-grain white rice
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8 Tablespoons butter
8 Tablespoons flour
2 cups chopped onions or shallots
1 cup chopped green or red bell pepper
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 Tablespoons chopped garlic
5 cups water
one large 32 oz can stewed tomatoes
two cans of tomato paste 
1 cup shrimp stock
1 teaspoon hot sauce, or to taste
2 Tablespoons apple cider vinegar, or to taste
1/2 cup chopped green onions (optional)
2 Tablespoons fresh chopped parsley

Directions:
Prepare your rice according to package directions; and keep warm.
Toss your cleaned shrimp with the creole seasonings in a bowl and set aside.

In a large dutch oven, over medium heat, melt the butter and stir in flour until flour browned and nutty smelling. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 minutes. Add in the garlic and saute an additional 2 minutes.  Stir in the water and tomatoes. Bring the entire mixture to a boil and reduce to a simmer; continue to cook for 20 minutes. 
Add the shrimp stock, hot sauce, apple cider vinegar (2 Tbs or to taste) and continue to cook for 10 minutes longer.  Taste for any additional seasonings. 
Add in fresh shrimp to the pot. Cook the shrimp until they are pink and cooked through,about 6 to 7 minutes, do not over-cook shrimp. Stir in green onions and parsley.
Serve over cooked white rice.

Recipe adapted from: Phyllis's Kitchen
Photos by: Diane Baker for Canning and Cooking at Home
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Pinterest Pin: https://www.pinterest.com/pin/530510031081195854/

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The shrimp ready to go into the pot for final prep