New orleans shrimp creole dnsr31a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | each | Onion, large, chopped |
| ¼ | cup | Celery, finely chopped |
| 2 | eaches | Garlic cloves, minced |
| 3 | ounces | Tomato paste |
| 8 | ounces | Tomato sauce |
| 1 | teaspoon | Parsley, finely chopped |
| 3 | cups | Water |
| 1 | each | Bay leaf |
| 1 | x | Salt to taste |
| ¼ | teaspoon | Cayenne pepper |
| 2 | cups | Peeled shrimp |
Directions
Melt butter in saucepan, stir in flour and cook until golden brown. Add onions and celery and saute until onions are clear and tender. Add remaining ingredients except pepper and shrimp. Simmer 55 to 60 minutes. Add shrimp and pepper. Cook 15 to 20 minutes. Serve over rice. From "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary Dishongh Bowles.