|1 tablespoon||Plus 1 teaspoon Creole seasoning|
|⅓ cup||Vegetable oil|
|1 cup||Chopped celery|
|1 cup||Chopped onions|
|½ cup||Chopped bell peppers|
|2||Mild green chiles or banana peppers; sliced lengthwise|
|; in half and seeded|
|1 tablespoon||Minced garlic|
|2 cups||Chopped peeled and seeded tomatoes or 2|
|; cups chopped canned tomatoes|
|1¾ cup||Chicken broth|
|¼ teaspoon||Cayenne pepper|
|¼ cup||Chopped green onions|
|2 tablespoons||Chopped parsley|
Season the shrimp with Creole seasoning. Set aside in the refrigerator.
Make a roux by combine 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 he rice in the center and ladle the Courtbouillon over the rice. Garnish with parsley.
Yield: 4 main-course servings
Converted by MC_Buster.
Per serving: 1688 Calories (kcal); 87g Total Fat; (47% calories from fat); 154g Protein; 63g Carbohydrate; 1035mg Cholesterol; 4069mg Sodium Food Exchanges: 2 Grain(Starch); 20 Lean Meat; 4½ Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.
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