Shrimp Creole
Shrimp Creole
I love Cajun food. It is very satisfying. I was watching the news and listening to the commentators in regards to Hurricane Katrina and how it was 10 years ago to the day.
Time really went by fast on that, it seems like it was not that long ago.
Watching the news and thinking about the time I visited New Orleans, I took a cooking class for cooking Cajun style.
I started to get hungry for the taste that only comes with Cajun spices.
There really is no other culture that can duplicate that taste. So I decided to cook Shrimp Creole. I hope you enjoy it as much as I did.
Time really went by fast on that, it seems like it was not that long ago.
Watching the news and thinking about the time I visited New Orleans, I took a cooking class for cooking Cajun style.
I started to get hungry for the taste that only comes with Cajun spices.
There really is no other culture that can duplicate that taste. So I decided to cook Shrimp Creole. I hope you enjoy it as much as I did.
Ingredients
- 4 tbsp of cajun spice (see recipe under spice mix)
- 1 tablespoon all-purpose flour
- 2 tablespoons butter, melted
- 2 tablespoons tomato paste
- 1/2 teaspoon minced onion
- 1 teaspoon salt
- 1 tbsp red pepper flakes
- 3 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 pounds medium shrimp - peeled and deveined
Directions
1. Season shrimp with Cajun spice and let sit.
2. In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, red pepper flakes, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes.
3. Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.
2. In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, red pepper flakes, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes.
3. Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.
Other Seafood Entree
Rigatoni with Tomatoes and Salmon in a Cream Sauce
