Digital Edition

2009-08-27 digital edition

Special Sections

 


2009-08-27 / Community News

From the Chef's Corner

Simple Shrimp Creole
by Chef Deedle

Most people like Creole foods of some sort. This recipe can either spiced up or spiced down - whatever you pleasure is. Try this one, we like it in our family. I usually make a roux with the hot oil and flour - if I have time.

Simple Shrimp Creole
1 medium onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
2-3 garlic cloves, chopped fine
3 Tbs. olive oil
3-4 Tbs. flour
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can chicken broth
1-2 tsps. Cajun seasoning
Salt and black pepper to taste
¼ - ½ tsp. ground red pepper
2 bay leaves
1 lb peeled, medium-sized fresh shrimp
2 cups hot cooked rice

Saute first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes, or until onion is tender; gradually stir in flour until smooth. Stir in tomatoes and next 5 ingredients. Cover, reduce heat to low and cook, stirring occasionally 20 minutes. Stir in shrimp and cook 5 more minutes or until shrimp turn pink. Remove and discard bay leaves. Serve over hot rice. (You can also use chicken or sausage in this recipe)

This is a keeper, very tasty!

Return to top














Today's Special Links