SHRIMP CREOLE

Ingredients Weight Measure
Bacon drippings 3 Tbsp.
Vegetable oil 1/2 cup, 1 Tbsp.
Flour 3 oz. 3/4 cup
Onions, cut in 1/4" dice 30 oz. 1-1/2 qts.
Green bell peppers, cut in 1/2" dice 15 oz. 3 cups
Celery, with leaves, cut in 1/4" dice 15 oz. 3 cups
Green onions 1-1/2 cups
Garlic, minced 6 cloves
Dried thyme 2-1/2 tsp.
Bay leaves 5 ea.
Salt to taste
Black pepper, freshly ground 1-1/2 tsp.
Tomato paste 48 oz. 3 16-oz. cans
Canned whole tomatoes, chopped, undrained 48 oz. 6 cups
Fish stock or water 3 cups
Shrimp, 41/50 ct., medium, shelled, deveined 12 lbs.
TABASCO® brand Original Red Sauce 1 Tbsp.
Fresh parsley, chopped 1-1/2 cups
Fresh lemon juice 1 Tbsp.
Cooked rice, hot 1-1/2 lbs. 6 cups

Method

  1. In large saucepan, heat bacon drippings and oil over medium heat until hot; stir in flour to form a roux; heat until deep red-brown color, about 30 minutes.
  2. Add onions, green peppers, celery, green onions, garlic, thyme, bay leaves, salt and pepper, stirring constantly, until onion is translucent and soft, about 20 minutes.
  3. Add tomato paste; cook for 3 minutes. Add chopped tomatoes with liquid and stock. Simmer, partially covered, for 1 hour, stirring occasionally.
  4. Add shrimp; cook until pink, about 5 minutes. Stir in TABASCO® Sauce, parsley and lemon juice. Cover and remove from heat. The dish is best when allowed to stand several hours or overnight in the refrigerator. Reheat quickly, without boiling. Serve immediately over rice.

Yield: 24 servings