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Shrimp Creole
2 T flour
2 T oil
1 onion, finely chopped
1/2 bell pepper
2 cloves garlic, minced
1 16 oz. can crushed tomatoes
1 small can tomato sauce
1 cup seafood (or chicken) stock
bay leaves (optional)
hot sauce to taste
(sugar is optional)
Cajun Seasoning
2 lbs. raw shrimp
Cooked rice for serving
Make a roux by combining flour and oil, stirring constantly over low heat until golden. Add onion, garlic, and bell pepper, saute` until tender. To this add crushed tomatoes and tomato sauce and simmer until oil comes to top. Skim any oil or foam. Heat the stock, then whisk it in to the roux, add seasoning and hot sauce. Add a bay leaf or 2. Simmer for at least 15 minutes. Give it a taste. You may want to add a pinch of sugar to balance the acidity of the tomatoes. Add raw shrimp (peeled & cleaned) and simmer for another 5 minutes. Remove bay leaves. Serve over rice.