Bayou Shrimp Creole

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 lbs shrimp, raw, peeled and cleaned
• 1 1/2 tablespoons bacon grease
• 1 1/2 tablespoons flour
• 1 cup onion, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup celery, finely chopped
• 14 1/2 ounces tomato sauce
• 16 ounces fire-roasted tomatoes
• 1 garlic clove, minced
• 1/4 cup dry wine
• 2 cups shrimp stock
• tabasco sauce, to taste
• 2 tablespoons worcestershire sauce
• 1 teaspoon sugar
• salt and pepper
• 1/4 cup parsley, finely chopped
• 1/2 cup green onion, chopped

Recipe

• 1 in a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
• 2 add onion, bell pepper, and celery and stir until tender, about 20 minutes.
• 3 pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
• 4 add the garlic, tabasco, worcestershire, sugar, salt and pepper.
• 5 simmer 30 minutes, stirring occasionally.
• 6 add the wine and reduce by half, another 15 minutes.
• 7 add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
• 8 taste all along the way, re-season according to your tastes.
• 9 i like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
• 10 as soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
• 11 add the green onions, and parsley and serve over rice.