Time: Prep: 10 minutes; Cook: 40-50 minutes
- 2 tablespoons Creole Seasonings (I like Zatarain’s)
- ¼ cup olive oil
- ¼ cup all-purpose flour
- 1 cup onion
- 1 stalk celery
- ½ cup bell pepper
- 3 cloves of garlic
- 2 bay leaves
- 3 cups liquid (water, chicken stock, shrimp stock)
- 2 tablespoons dried parsley
- 1 teaspoon dried thyme
- Toss the shrimp with 1 tablespoon of the Zatarain’s. Put this into the fridge ‘til needed.
- Clean and dice the veggies. Set aside.
- Add the onion, celery, garlic, and bell pepper. Cook for about 10 minutes, stirring often.
- Stir in the rest of the Creole Seasoning.
- Turn the heat up to medium high.
- Gradually add the liquid to the roux, whisking continuously. Make sure that the roux is boiling the whole time.
- Add the bay leaves.
- Reduce the roux to a simmer.
- Cook until the roux has the consistency of paste and is darker, almost the color of peanut butter. This should take 20-30 minutes. Stir often.
- Add the thyme, oregano, parsley, and shrimp. Cook for another 7-10 minutes or until the shrimp is done.
- Remove the bay leaves and S&P to taste. Serve hot.
Serve over rice garnished with thin slices of green onion. Offer your guests hot sauce.
|Jackson Square, New Oleans, LA|