New Orleans Recipes - Shrimp Creole

This is another favorite New Orleans recipes. Can not now be intimidated by these recipes. I told you that no negative Roux Recipe Ezine previously in an article if you want to use, you know that need to know how to do that is to most of these dishes that we cook in New Orleans, how the vegetables and spices fry in oil. Come on now, if you can fry an egg or bacon frying, you can safely do.

You can even buy the already chopped creole spices in your supermarket.I must confess that what I do now. It is so easy and saves all that chopping and cutting. So brown your flour before the time in a non-stick pan or if you are a great cook, Preparation 5 kg before the time, like my mother in her "failed" Roux. Then you can just saute 'your prepared creole spices in a little oil, then add your prepared roux a little at a time until the desired thickness. Finally, you simply add all other ingredients and let it boil. You can do it.

BonAppetite

SHRIMP CREOLE

1 / 2 c. Oil

1 / 2 c. Flour

1 medium onion, chopped

1 medium green bell pepper, chopped

1 / 2 c. chopped celery

2 garlic cloves, minced

2 (141 / 2 ounce) cans tomato

1 (8 ounce) can tomato sauce

V4 tsp. Dried basil

3 Tbsp. Parsley

1 tsp. Lemon juice

1 tsp. Sugar

1 / 2 teaspoon cayenne pepper

1 tablespoon Worcestershire sauce

1 bay leaf

1 / 3 c dry red wine

2 kg shrimp purified

3 / 4 chopped green onions

Heat oil in a 6-liter pot, the oil and add flour gradually. Cook over low heat, stirring constantly, until a medium brown roux. Remove from heat. Onions, peppers, celery and garlic. Browning until they are soft. Tomatoes, tomato sauce, spices, wine and clove. Simmer, uncovered, over low heat 30 minutes, stirring occasionally. Add shrimp, parsley, chives, and bay leaf, Simmering for 30 minutes or more until> Shrimp are done.

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