Shrimp Creole
Ingredients
- 1 bay leaf
- 1 tablespoon thyme
- 1 ½ teaspoons basil
- ¼ teaspoon cayenne (optional)
- 3 tablespoons Aardvark Habanero Hot Sauce
- ¼ cup butter or canola oil
- ¼ cup flour
- 1 ½ cups chopped onion – chopped small
- 1 cup chopped celery – chopped small
- 1 cup chopped green pepper – chopped small
- 2 tablespoons minced garlic
- 1 – 6 oz can tomato paste
- 1 – 28 oz can chopped tomatoes
- 2 cups stock – We used vegetable stock and 2 seafood bullion cubes
- 2 pounds shrimp, peeled and deveined. You could make your own stock if you want to use the shells and heads from shrimp
- ½ cup chopped parsley
- ½ cup chopped green onions
- Cooked Long grain rice for serving
Preparation
In a large heavy skillet make a roux. Heat the butter or oil on medium high heat until melted. Add the flour a little at a time whisking in the flour. Keep stirring and cook until light chocolate brown. Don’t take your eyes off it! If you burn the roux start again. It can happen fast and you can’t save burnt roux. Whatever you do don’t stick your finger in it to taste. I have a scar on my finger from doing that! Hot roux is like molten lava!
Add the onions, celery, bell pepper and garlic. Sauté 10 minutes stirring often. And the tomato paste and cook for 5 minutes stirring often. Add stock, canned tomatoes, spices, and Aardvark Hot Sauce. Simmer low, partially covered for 2 hours. Stir often. Add the shrimp, green onions, and parsley. Cook 3 minutes. Add salt if needed. Serve over rice. Aardvark Hot Sauce on the side for more heat if desired!