Ingredients for Bayou Shrimp Creole
- 1 pound shrimp (peeled and deveined)
- 1/2 cup bacon grease
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- Green Bell Pepper
- 2 celery stalks, chopped
- 1 (15 ounce) can tomato sauce
- Fire Roasted Tomatoes
- Garlic Clove
- Dry White Wine
- Shrimp Stock
- Tabasco Sauce
- Worcestershire Sauce
- 2 tablespoons brown sugar
- Salt And Pepper
- 2 tablespoons chopped fresh parsley
- Green Onion
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How to Make Bayou Shrimp Creole
- In a large pot, heat 1/2 cup bacon grease over medium heat. Whisk in 1/2 cup all-purpose flour, stirring constantly, until the roux is a deep golden brown (about 15 minutes).
- Add 1 large onion (chopped), 1 green bell pepper (chopped), and 2 celery stalks (chopped). Cook until softened, about 20 minutes, stirring occasionally.
- Stir in 2 (28 ounce) cans crushed tomatoes, 1 (15 ounce) can tomato sauce, and 1 cup of the tomato liquid from the cans.
- Add 4 cloves garlic (minced), 1-2 tablespoons Tabasco sauce (to taste), 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Add 1/2 cup dry white wine and simmer until reduced by half (about 15 minutes).
- Gradually add 4 cups chicken stock, about 1/2 cup at a time, at 15-20 minute intervals, allowing the sauce to reduce and thicken between additions. Stir frequently. Let the vegetables cook down completely.
- Taste and adjust seasoning as needed. Continue to simmer for at least another hour, allowing the flavors to meld.
- Add 1 pound shrimp (peeled and deveined). Cook until pink (about 10 minutes).
- Remove from heat and stir in 1/4 cup chopped green onions and 2 tablespoons chopped fresh parsley.
- Serve immediately over hot white rice. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
32g
Fat
7g
Carbs
5g
