shrimp creole


2 lbs. medium peeled shrimp
1/3 cup flour
1 stick butter
1 ½ cup chopped onions
1 cup chopped green onions
1 cup chopped celery
½ cup chopped green pepper
3 cloves garlic crushed
1-6 oz can tomato paste
1-16 oz can chopped tomatoes 

1 cup chicken broth
Salt to taste
Tony Cacherie’s to taste
Celery salt to taste
1 tsp. sweet basil
½ tsp. thyme
1 tsp. sugar
1 Tbsp. Lea & Perrin’s
2 or 3 bay leaves
½ cup fresh parsley 


Melt the butter in a large pot, and stir in flour, stir slowly on medium heat until the flour, butter mixture becomes the color of peanut butter. Add onions, celery, green onions, bell pepper and garlic to this roux and sauté until soft. Stir in tomato paste and mix well with vegetables. Cook for about 5 minutes. Add tomatoes, chicken broth, salt and pepper, Tony’s, basil, thyme, bay leaves, 1 Tbsp. sugar, 2 Tbsp. celery salt, Lea & Perrin’s and simmer for 30 minutes on a very slow fire. After 30 minutes add shrimp and cook on low heat until the shrimp are done, about 10 minutes. Add parsley just before serving. Serve over rice. 

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