Yield: 4 servings
|1||Stick of butter|
|2 cups||Chopped onions|
|1 cup||Chopped green bell peppers|
|1 cup||Chopped celery|
|Salt and cayenne|
|2 pounds||Peeled, seeded and chopped|
|1 tablespoon||Chopped garlic|
|dash||Crystal Hot Sauce|
|2 tablespoons||All-purpose flour|
|2½ pounds||Large shrimp, peeled,|
|Tail-off, and deveined|
|½ cup||Chopped green onions|
|2 tablespoons||Chopped parsley|
|4 cups||Cooked long-grain white|
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 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.
Yield: 6 to 8 servings
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