Created: 37 Years Ago

My mother';s Shrimp Creole, ohh! my goodness. It's simply the best. My mother is one or those cooks who never follows a recipe. She always adds a lot of Essie's tender loving care to every recipe. And because she doesn't follow a recipe, she can never tell you exact amounts. It is always, "I don't know, I don't cook like that" So, when I wanted to learn her Shrimp Creole recipe, which is one of my favorites, it was no difference. I didn't inherit her gift of cooking without measuring. So, I guess I am not a true cook, but I did inherit her love of using quality ingredients and no fear of liberally using seasonings, herbs and spices. I even use a few that she doesn't use, which is pretty impressive because my mother has two cabinets devoted to herbs, spices and flavorings.

I decided to attempt this recipe for my family's yearly Kwanzaa celebration, which I cook for 30-50 people, so I had to get this right. My family was expecting my mother's Shrimp Creole not a bad imitation. I started with my mother's basic a little of this and a little of that and lots of tasting and trial and error. I knew I got it right when guests asked for the recipe.

2- large cans of crushed tomatoes (28 oz size)
4- 8oz cans of tomato sauce
1-8 oz. can of tomato paste
3 green peppers
4-6 stalks of celery
3-4 onions
2 sticks of butter
3-4 bay leaves
Dash of Tabasco
Approximately 1/2 cup of all purpose flour
4-5 lbs of shrimp peeled and deveined (31-40 count size)

Finely chop all vegetables
Sauté chopped vegetables in approximately 1 stick of butter. Allow vegetables to cook down.
Remove vegetables from pot then to the same pot add 1 stick butter maybe a little more
Then add flour . Let butter and flour mixture cook a little stirring constantly about 1-2 minutes. Do not burn.
Add vegetables back to the pot, then add all the canned goods, bay leaf, and Tabasco
Because of the flour you must be careful not to burn the mixture while it is cooking. Stir constantly until mixture is well heated. If you cannot watch and stir constantly make a double boiler.
After heating though well add shrimp and let cook until turn pink/done.
Sauce can be prepared ahead of time, however do not add shrimp until the day you are planning to serve.
Reheat sauce constantly stirring or in double boiler.
If you add salt be careful because the, butter, tomatoes, celery and Tabasco all have sodium



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