Cajun Shrimp Creole

Isn't Cajun Shrimp Creole kind of a confusing title, you may ask? Not really. The meal itself is of a Creole origin, but it has been "Cajunized" to create a more bold flavor. This is done by adding a slightly darker roux and less tomatoes than is called for in many of the traditional recipes.

Ingredients

1.    *2 lbs. raw shrimp, peeled and deveined  
2.     3 Tbs. powdered gumbo roux
3.     1 pod garlic, finely chopped
4.     1/2 cup minced onion
5.     1/2 cup chopped green pepper  
6.     2 Tablespoons chopped parsley
7.     1/2 cup warm water
8.     2 teaspoons salt (or less, to taste)
9.     Tabasco to taste
10.     1 (8 oz.) can tomato sauce

* (save shells to  make broth) 

Instructions

1. make a light brown roux using flour and oil
2. add shrimp and cook 3 minutes over low heat
3. add garlic, onion, green pepper and parsley
4. saute 2 minutes
5. increase heat to medium and gradually add water while stirring
6. add remaining ingredients
7. bring to a boil, then lower heat to simmer
8. cook for 1 hour
9. stir occasionally
10. serve over cooked white long-grain rice

A dish like this can be jazzed up to suit your taste: substitute a can of tomatoes with green chilies for one can of tomato sauce, for a peppery flavor; or increase any of the seasonings according to your taste. At any rate, you can't go wrong, and you'll thoroughly enjoy this longstanding Louisiana favorite!

Makes 4 - 6 servings. Bon appetite!
NT