Shrimp Courtboullion

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Shrimp
1 tablespoon	15ml	Creole seasoning - plus
1 teaspoon	5ml	Creole seasoning
1/3 cup	78ml	Vegetable oil
1/3 cup	20g / 0.7oz	Flour
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell peppers
2		Mild green chiles or banana peppers - halved lengthwise,
		And seeded
2		Bay leaves
1 tablespoon	15ml	Minced garlic
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes
		(or 2 cups chopped canned tomatoes)
1 cup	237ml	Water
1 3/4 cups	414ml	Chicken broth
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley
		Cooked rice

Recipe Instructions

Season the shrimp with Creole seasoning. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate.

Add the celery, onions, bell peppers, and chiles. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes and water. Season with Creole seasoning. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking.

Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Add the shrimp and cook for about 10 minutes, or until the shrimp turn bright pink and the tails curl in. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Spoon the rice in the center and ladle the Courtbouillon over the rice. Garnish with parsley.

This recipe yields 4 main-course servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD - NETWORK

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