New Orleans Shrimp Creole

Name: New Orleans Shrimp Creole
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 1 cup finely chopped onion; 1/2 tbsp chopped celery; 1/2 cup chopped bell pepper; 6 crushed garlic cloves; 1 14 oz. can diced tomatoes; 1 8 oz. can tomato sauce; 2 Roma tomatoes, coarsely chopped; 1 bay leaf; 1 tbsp sugar; 1 tsp salt; 1/2 tsp pepper; 1 lb peeled shrimp; 2 tbsp flour; 1 cup water

Roxy Donat @cook_3320414

Monterey, CA

This recipe has been passed along from a longtime New Orleans cook. It is even better the next day. Make the sauce ahead of time and finish with shrimp when ready to eat.

Roxy Donat @cook_3320414

Monterey, CA

This recipe has been passed along from a longtime New Orleans cook. It is even better the next day. Make the sauce ahead of time and finish with shrimp when ready to eat.

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Ingredients

45 mins

4 servings

1 tbspvegetable oil
1 cupfinely chopped onion
1/2 tbspchopped celery
1/2 cupchopped bell pepper
6crushed garlic cloves
114 oz. can diced tomatoes
18 oz. can tomato sauce
2Roma tomatoes, coarsely chopped
1bay leaf
1 tbspsugar
1 tspsalt
1/2 tsppepper
1 lbpeeled shrimp
2 tbspflour
1 cupwater

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Steps

45 mins

1

heat oil in a large Dutch oven over med. heat. Add onion, celery, bell pepper, and garlic and saute until soft. Add canned tomatoes, tomato sauce, and Roma tomatoes, bay leaf, sugar, salt and pepper. Reduce heat to med. and cook 30 min
2

put shrimp and flour in a ziploc plastic bag. Shake to coat evenly, set aside.
3

add water to sauce, reduce heat to low and cook 5 min. to blend flavors.
4

add shrimp and cook until starting to turn pink. Remove from heat and let stand 4-5 min to let shrimp finish cooking.