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Ingredients
- 3 tablespoons vegetable oil
- 1/2 teaspoon cayenne pepper
- 2 cups julienne celery
- 2 (14.5 ounce) cans crushed tomatoes
- 2 onions, chopped
- 1 (15 ounce) can tomato sauce
- 4 cloves crushed garlic
- 1 bay leaf, crushed
- 1 teaspoon white sugar
- 1 tablespoon hot pepper sauce
- 2 tablespoons all-purpose flour
- 2 pounds medium shrimp - peeled and deveined
- 1 teaspoon salt
- 1 teaspoon ground black pepper
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Directions
1) Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
2) Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
3) Let the mixture simmer for 30 minutes, stirring occasionally.
4) Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour Avg.
Servings Per Recipe: 8
Amount Per Serving
Calories: 242
Total Fat: 7.6g
Cholesterol: 173mg
Sodium: 985mg
Total Carbohydrates: 18.5g
Dietary Fiber: 3.9g
Protein: 26.3g
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