Shrimp Creole

Ingredients

• 2 lbs Last Island Shrimp
• 3/4 cup butter
• 3/4 cup flour
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 2 tbsps minced garlic
• 2 cups tomato sauce
• 1 cup diced tomatoes
• 1-1/2 quarts shrimp stock
• 1/4 cup white wine
• 1 cup chopped green onions
• 1/2 cup chopped parsley
• 1 tsp Cajun seasoning
• 2 cups of cooked white rice

The flavor of this dish will be greatly enhanced by the use of a rich stock. In a two gallon heavy-bottomed sauce pan, heat butter over medium heat. Using a wire whisk, add flour, stirring constantly, until light brown roux is achieved. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately three to five minutes. Add tomato sauce, white wine, and diced tomatoes and blend well into roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce-like consistency is achieved. Allow to cook approximately fifteen minutes, stirring occasionally. Add stock should mixture become too thick. Add shrimp, green onions and parsley and continue to cook five additional minutes. Season to taste using Cajun seasoning, salt and black pepper. Serve over hot white rice using a dash of your favorite Louisiana hot sauce.