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Nanny's Shrimp Creole - Isabel Kirsch - Peggy's Grandmother

posted Apr 23, 2011, 6:43 PM by Peggy Sweeney-McDonald   [ updated Apr 23, 2011, 7:00 PM ]
1/3 cup vegetable oil
1/4 cup flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 8 ounce can tomato sauce
2 pounds fresh shirmp, peeled and deveined
1/3 cup water or white wine
1/2 cup chopped green onion
1/2 cup chopped fresh parsley
In large heavy pot, make a golden broun roux white flour and oil.   Add onions, bell pepper, celery and tomato sauce. Cook covered for 20 minutes.  Add the shrimp (raw) with water or wine.  Cover and cook over low heat for 15 minutes.  Add salt, black papper and red pepper to taste.  Add the green onions and parsley and cook another  5 minutes and serve over white rice.