Shrimp Creole

Author: Killis Haraway

Ingredients:

1/2 C Canola or peanut oil
1/2 C flour
1 C chopped onion
1 C chopped green bell pepper
1/2 C chopped celery
1 Tbs minced garlic
3 C tomatoes, juice reserved
2 C shrimp stock or water
2 bay leaves
3/4 tsp salt
1/2 tsp cayenne pepper
2 lbs medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

Method:

Heat oil and make a medium dark roux with flour and oil. Combine onion, celery, green pepper and garlic and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.