Shrimp Creole II

Recipe Ingredients

1		Butter
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green bell peppers
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
2		Bay leaves
2 lbs	908g / 32oz	Tomatoes - peeled, seeded,
		And chopped
1 tablespoon	15ml	Chopped garlic
1		Worcestershire Sauce
1		Crystal Hot Sauce
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Water
2 1/2 lbs	1135g / 40oz	Large shrimp - peeled, tail off,
		And deveined
		Emeril's Essence - see * Note
1/2 cup	31g / 1.1oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley
4 cups	640g / 22oz	Cooked long-grain white rice

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large saucepan (one gallon), over medium heat, melt the butter. 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 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce.

Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Emeril's Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.

Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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