Shrimp Creole

Prep Time: 1 hour
Yields: 6 servings

Ingredients:
3 lbs (21-25 count) shrimp, peeled and deveined
0.75 cup vegetable oil
0.75 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsp minced garlic
2 cups tomato sauce
1 cup diced tomatoes
1.5 quarts shellfish stock
1 cup chopped green onions
0.5 cup chopped parsley
salt and cracked black pepper to taste
Louisiana hot sauce to taste


Method:
In a 2-gallon heavy-bottomed saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions, and parsley then cook 5 minutes. Season with salt and pepper. Serve over steamed white rice with a dash of hot sauce.