I made this last night, and it was soooo good. Husband and brother-in-law really liked it. However, they kept saying after each bite, “Whoa, this has a kick to it.” It does, but isn’t that how creole suppose to be? I brought some to work to eat at lunch. Counting down to lunchtime!
This is not just shrimp and tomato sauce, but a medley of creole flavors.
— 1 Tablespoon Butter
— 1 Tablespoon Olive Oil
— 1 cup Yellow Onion, Chopped
— 1 cup Celery, Chopped
— 1 cup Green Bell Pepper, Chopped
— 2 cloves Garlic, Chopped
— 3 Tablespoons Flour
— 1 can 8 Ounce) Tomato Sauce
— 1 can (14 Oz. Size) Chicken Broth
— ⅛ teaspoons Black Pepper
— ⅛ teaspoons White Pepper
— ⅛ teaspoons Cayenne Pepper
— 1 pound Medium Shrimp, Peeled And Deveined
— 1 teaspoon Lemon Juice
— 2 whole Bay Leaves
— 2 cups Boiled Rice
In a black cast iron pot, melt butter.
Over medium heat, sauté all seasonings until wilted, about 5 minutes.
Add flour and blend well.
Add tomato sauce and broth.
Now, add black pepper, white pepper and cayenne pepper.
Bring to a low boil, then reduce the heat and simmer for 30 minutes.
Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
Remove the pot from the heat and allow standing, covered, at room temperature for about 10 minutes before serving.
Serve over boiled rice.
Garnish with sliced green onion tops.