Abbreviated Shrimp Creole recipe

[mudbug]

here's a quick description

Make a light brown roux. Add your chopped veggies (about a cup each of onion, bell pepper, celery) and 3 minced garlic cloves.

Saute veggies just until wilted, then blend in a 1-lb. can of whole tomatoes, crushed, with their juice.

Add a couple of bay leaves and 2 cups of shrimp stock or water, blending everything again. Add salt and pepper, then simmer gently for about 30 minutes, stirring occasionally. Add about 2 lbs. of shrimp and cook for 15 more minutes, but don't overcook them.

just before serving add some fresh chopped parsley and serve over steamed or boiled rice.

 

[Constance]

Mudbug, you make me miss the bayou. There was an old fisherman who'd come by now and then with a burlap bag over his shoulder of whatever he had extra. He sold me shrimp (mixed sizes) at 10 cents for a big scoop that was about a lb. He didn't speak much English, but we managed to communicate. One day he pulled a lovely fish out of the bag, held it up by the tail and gave it a smack. "Redfish, 2 dollars."

Back to your shrimp Creole, I fixed that so often...not just with shrimp, but also with fish, chicken or pork chops. It's Cajun comfort food!