Cajun Shrimp Creole

Posted on Apr 07, 2008 under Cajun & Creole

This is a New Orleans classic.

1/2 cup oil

1/4 cup flour

2 pounds raw shrimp, peeled and deveined

1 pod garlic, finely chopped

1/2 cup minced onion

1/2 cup chopped green pepper

2 Tablespoons chopped parsley

1/2 cup warm water

2 teaspoons salt (or less, to taste)

Tabasco to taste

2 (8-ounce) cans tomato sauce

Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and saute 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice.

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