Page 3 of Roux the Day

3. Sauté onion, celery, bell pepper in drippings 5 min. Add garlic and spices.

4. Stir in tomatoes, broth, rice. Return all meat.

5. Bring to boil; reduce to very low; cover tightly.

6. Cook 25 min — DON'T lift that lid!

7. Fold in shrimp last 5 min. Fluff and garnish.

GISELE’S MYSTICAL SHRIMP CREOLE

"SHRIMP CREOLE: BOLD, SAUCY, AND UNAPOLOGETICALLY LOUISIANA THROUGH AND THROUGH!"

DURATION

1 hour

SERVING SIZE

4-6 people

INGREDIENTS

• 1½ lbs large shrimp, peeled & deveined

• 3 Tbsp butter

• 1 large onion, diced

• 3 celery stalks, chopped

• 1 green bell pepper, diced

• 4 garlic cloves, minced

• 1 can crushed tomatoes (28 oz)

• 1 can diced tomatoes (14.5 oz)

• 1 Tbsp Cajun seasoning

• 1 tsp smoked paprika

• Pinch of cayenne & sugar

• 2 bay leaves

• Cooked white rice to serve

• Flat-leaf parsley & green onion

METHOD

1. Melt butter in heavy pot over medium heat.

2. Sauté onion, celery, bell pepper until soft — 8 min.

3. Add garlic; cook 1 min until fragrant.