Carolyns Shrimp Creole Recipes

DELICIOUS SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

CAROLYN'S SHRIMP CREOLE

Steps:

• In a large stock pot, heat oil until hot, stir in flour.
• Cook flour stirring often until flour reaches a medium brown color.
• Add onions, peppers and garlic.
• Cook until soft.
• Add tomatoes, tomato sauce& paste, mix well.
• Cook about 5 minutes.
• Add salt, water, red& black peppers.
• Fry sausage in a separate skillet and drain excess fat.
• Add sausage and okra.
• Simmer about 1 hour.
• Add shrimp, cook 15 minutes.
• Serve with hot cooked rice.