Shrimp Creole

Recipe Ingredients

3		Bacon
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
1/4 cup	36g / 1.3oz	Chopped green pepper
1/4 teaspoon	1.3ml	Gumbo file powder
1 1/2 tablespoons	22ml	Flour
1		Tomatoes in tomato puree - (28 oz)
1/4 cup	27g / 1oz	Chopped celery
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt
1		Bay leaf
2 tablespoons	30ml	Chopped parsley
2 lbs	908g / 32oz	Shrimp - cleaned, deveined
		Hot cooked rice

Recipe Instructions

Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings.

Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree. Add remaining ingredients except shrimp, and cook over moderate heat 10 minutes, stirring occasionally.

Add shrimp and crumbled bacon; cook 5 to 10 minutes longer, until shrimp are tender. Serve over hot cooked rice.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.