Description
I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.
Ingredients
- 3 tablespoons vegetable oil
- 2 cups julienne celery
- 2 onions, chopped
- 4 cloves crushed garlic
- 1 teaspoon white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 2 (14.5 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 bay leaf, crushed
- 1 tablespoon hot pepper sauce
- 2 pounds medium shrimp – peeled and deveined
Instructions
- Heat oil in a Dutch oven on medium heat. Saute celery
- onions
- and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
- Mix sugar
- flour
- salt
- pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce
- both pieces of bay leaf
- and hot sauce. Bring the mixture to a boil
- then turn the heat to low.
- Let the mixture simmer for 30 minutes
- stirring occasionally.
- Approximately 15 minutes before serving
- add shrimp to the pot and stir well. If necessary
- raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8