SWEET & Spicy Shrimp Creole
Ingredients
- 1/2 cup oil
- 1/2 cup all-purpose flour
- 1 medium onion, chopped (about 2 cups)
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 2 large cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes in sauce
- 1 cup water
- 1 1/2 teaspoons salt
- 2 bay leaves
- 2 pounds peeled, deveined medium shrimp
- 1/2 cup TABASCO® brand SWEET & Spicy Pepper Sauce
- 1/2 cup chopped green onion
- 1/2 cup chopped parsley
- Hot cooked rice
Preparation
Heat oil in a large, non-reactive skillet or Dutch oven over medium-high heat; stir in flour and cook until roux turns the color of peanut butter, about 10 minutes, stirring constantly with a wooden spatula. Add onion, bell pepper, and celery and cook 5 minutes, stirring often. Add garlic and cook 2 more minutes.
Stir in tomatoes, water, salt, and bay leaves and bring to a boil; reduce heat, cover, and simmer 45 minutes, stirring often to prevent sticking. Add shrimp and cook 5 minutes. Stir in TABASCO® SWEET & Spicy Sauce, green onion, and parsley and cook 2 minutes longer. Serve over rice.
Makes 8 servings.
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