Busters Recipes

Louisiana Shrimp Creole

2 lb. medium large shrimp, peeled or shells on
2 cans (16 oz. ea.) Cajun stewed tomatoes, chopped, undrained
2 medium onions, finely diced
1 green bell pepper, finely diced
2 ribs celery, finely diced
2 cloves garlic, minced
1/2 cup green onions, thinly sliced
1/4 cup chopped fresh parsley
2 bay leaves
Salt and pepper, to taste
Creole seasoning, to taste
Louisiana Hot Sauce or Tabasco (optional)
1 tsp. sugar (neutralizes the acid in the tomatoes)
1 cup water or shrimp or chicken stock
2 TB flour
3 TB vegetable oil
Cooked white rice

In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes.

Add the bell pepper and celery and sauté for another 15 minutes. Stir in the tomatoes, garlic and bay leaves and continue to cook for 30 - 40 minutes on a medium ow heat stirring frequently.
 
Add the water or stock, sugar and flour mix; bring to a boil stirring frequently. Reduce the heat to medium low. Add green onions and parsley and stir.
Simmer for 20 minutes covered stirring every five minutes.

Add the seasoning and shrimp  and simmer for about 2 to 5 minutes, or until shrimp are ping. Taste and add seasoning as needed. 

Many old Creole cooks will cook this mid morning or mid afternoon and let it sit on the stove an hour or more. This allows the flavors to "marry."

Remove bay leaves and serve over hot cooked rice and hot French bread.