By Cindy Coopwood and Cordelia Capps
Photography by Will Jacks
Shrimp Creole
1 cup flour
1 cup Mazola oil
2 cups chopped onion
1 cup chopped celery
½ cup bell pepper
2 cloves chopped garlic
3 pounds raw deveined shrimp
1 large can tomatoes
2 small cans tomato paste
3 teaspoons salt
¼ teaspoon red pepper
½ teaspoon black pepper
2 tablespoons chopped parsley
2 tablespoons chopped scallions
Make roux by whisking flour into oil in a large heavy bottomed pot. Cook flour and oil mixture slowly, stirring constantly over medium heat until brown. Add onions, celery, bell pepper and garlic to roux and cook until soft. Add tomatoes and tomato paste, mixing well and cook about 5 minutes, then add six cups of water. Let simmer about 1 hour. Before serving, add 3 pounds of raw deveined shrimp and cook for 15 minutes. Sprinkle with parsley and scallions for garnish. Serve over rice. Makes about 10 servings.
