SHRIMP CREOLE

Earlier this year I got to spend some time in NOLA. I took the opportunity to stuff myself with Willie Mae's fried chicken, beignets, po' boys and of course plenty of classic creole. One of the best recipes to bring home is shrimp creole. Why? Because anything that starts with melting butter is going to be a winner. That and it's a fairly easy recipe to master. Pair it with this funky soul playlist and you just may be finishing off your evening booking a plane ticket. 

INGREDIENTS:
(serves 4-5)

2 cups of white rice
6 TBSP butter
3 TBSP flour
1 CUP chopped white onions
1 CUP chopped green bell pepper
1 CUP chopped celery
4 diced garlic cloves
Large 1 lb can of crushed whole tomatoes
2 bay leaves
2 cups of shrimp stock
Heavy pinch of salt
1/2 TSP cayenne pepper
2 pounds of raw shrimp, peeled and deveined
Coursely chopped parsely
 

1. Prepare rice in rice cooker or per package instructions

2. In a deep pan or dutch oven, melt butter over medium heat. Once melted and foamy, stir in flour to make your roux. Keep on stirring over medium heat until roux is a chestnut color. 

3. Add in your onions, peppers, celery, and garlic. Cook for about 8 min until vegetables are soft. 

4. Stir in tomatoes and juice from can, stock, bay leaves, salt, and cayenne. Mix together and allow to simmer for 30 min. 

5. 10 min before ready to serve, add in shrimp. After the 10 minutes, add in parsley and serve over rice.