Deb

Shrimp Creole

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 � teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Makes 6 servings

Deb

Wish I had some it is a rainy cold day here today and that sure would be good. But I don't think I have any shrimp in the freezer. Now I might have to go dig around and see LOL

I like my creole thick too not watery!

I like this more than I do creole.

Just sharing :o)

Jambalaya

1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

I finally hit on it....bacon grease. I also make the roux out of bacon grease. I make mine similar to yours, but I don't care for tomato pieces in mine, so I use sauce. I have done the making broth out of shrimp shells, but I abandoned that long ago in favor of using chicken broth. It has a lot more flavor and doesn't compete with the flavor of the creole. You are smart to add the shrimp at the last minute. They just need to cook such a short time and every time I have eaten shrimp cooked in a crock pot, they have been over cooked to the extent of being mushy.

I put mine in right at the end just long enough for them to get done , however one of my tricks is I take a few of the raw shrimp(if I have plenty), and I smash them up raw into almost a paste and I put that in with the stuff while cooking so that it is infused with the shrimp flavor but you are not ruining your good big shrimp.

David(husband) loved it and said he will gladly eat it all weekend. Except for tomorrow night...tomorrow is my birthday!!! We have a hot date on the agenda...LOL

Deb