Sunday, July 16, 2017
Louisiana Shrimp Creole With Roux
Louisiana Shrimp Creole With Roux 1 stick butter butter can use more if needed 8 tbs flour 1 cup parsley chopped 1 dozen green onions chopped 1 green pepper chopped 8-9 cloves garlic chopped 4 lbs shrimp can use more 1/2 stalk celery chopped 2 onions chopped 6 cups water 3 cans cans tomato paste 1 tbs Worcestershire sauce 1 dash hot sauce 1 tsp chilli powder 2 tbs salt 1/4 cup apple cider vinegar Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through. Serve over hot rice.