shrimp creoleSubmitted by: PAMELASCATERING
1/4 cup olive oil
2 medium onions small diced
2 medium red onins, small diced
1 each green, yellow , red pepper
6 ribs celery
2 poblano chiles , small diced
6 cloves garlic minced
2 quarts chicken stock (broth ) I like to use low fat
6 cups crushed tomatoes
3 6oz. cans tomato paste
1 cup ketchup
1/2 teaspoons white pepper
1/2 teaspoon black pepper
2 Tables spoons creole seasoning (see below)
3 Tablespooons Tiger sauce
1 teaspoon brown sugar
1 Teaspoon Molasses
1 teaspoon Tabasco sauce
2 Tablespoons Worcestershire sauce
4 teaspoons fresh thyme
2 bay leaves
1/4 cup fresh squeezed lemon juice
3 pounds medium shrimp
about 15 cups rice (Brown is more healthy)
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons dried oregano leaves
2 Tablespoons dried sweet basil
1 Tablespoons Black pepper
1 Tablespoons Cayenne pepper
1 Tablespoons Celery Seed
5 Tablespoons sweet paprika
died thyme can be added for taste. go easy on this herb.
Combine in food processor and pulse until well blended, or mix in a large bow.
Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes.
Add the shrimp. Simmer and additional 15 minutes .
To serve , heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.
serves 15 guest or 7 Louisiana Guests
Number of Servings: 15
Recipe submitted by SparkPeople user PAMELASCATERING.