Creole Seasoning:

• 2 Bay leaves
• 1 tsp paprika
• ¾ tsp each: basil and thyme
• ½ tsp each: pepper (both black & white), cayenne pepper, oregano

Mix well. Note that when cooking, its important to remove the leaves before serving.

Creole Sauce:

• 1 large onion, chopped
• 3 Tbs olive oil
• 3 garlic cloves, minced
• 1 cans whole tomatoes, with juice
• 6oz can tomato paste
• 1 c dry red wine
• 1 Tbs sugar
• red pepper flakes to taste (recommend 1 tsp)
• 2 tsp oregano
• 1 bay leaf

1. In large skillet, saute the onion in oil until soft. Add garlic and cook, stirring 1 min more.
2. Add remainig ingredients with salt & pepper to taste. Simmer, stirring occasionally for 45 min or until thick
3. Discard the bay leaf, puree sauce until smooth. Can be prepared up to 2 days earlier and chilled.

Shrimp Mix:

• 1 onion, chopped
• 1 celery stalk, chopped
• ½ each red & green pepper, sliced
• 2 garlic cloves, minced
• 2 cans tomatoes
• 1½ lb shrimp, shelled
• 2c creole sauce (see above)
• 4½ tsp creole seasoning (see above)

1. cook vegetables over moderate heat until soft, stir frequently
2. Add garlic, cook 1 min more. Add seasoning, stir and cook 1 min
3. Add tomatoes and sauce. Simmer 30 min, stirring occasionally.
4. Add shrimp. Simmer 3 min, stir until cooked through (they’ll be pink)

Serve over rice or cooked noodles. Garnish with fresh parsley.

Tags: ITER

This entry was posted on Friday, October 30th, 2009 at 8:30 am and is filed under Fish & Seafood, Sauces & Spices. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.