Shrimp Creole (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1/4 cup vegetable oil

2 cups chopped onions

1 cup chopped green bell peppers

1 cup chopped celery

4 cups peeled, seeded, and chopped plum tomatoes

1 tablespoon chopped garlic

salt and cayenne

1 cup water

2 bay leaves

2 pounds large shrimp, peeled and deveined

2 tablespoons flour mixed with 1/4 cup cold water

essence

6 cups cooked white rice

1/2 cup chopped green onions

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne.
2. Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.
3. To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com