Traditionally served over rice, this shrimp creole is an ultimate comfort food especially if it always remind you of home. This can also be eaten as a soup or appetizer.
- 12 oz butter
- 1/3 cups flour
- 1 3/4 cups sliced onion
- 1 cups diced green or red pepper
- 1 cups diced celery
- 2 large carrots, coarsely shredded
- 4 cups diced fresh tomatoes or 1 quart of home canned tomatoes
- 3 cup broth (chicken bone broth or fish stock)
- 1/3 t thyme
- 3 bay leaves
- 1 T Worcestershire sauce
- 1 1/2 T sea salt
- 1/8 t cayenne pepper
- 2 lbs shelled and deveined wild-caught shrimp
- 2 cups chopped okra
- Melt butter in a large dutch oven. Add flour and cook over medium heat, stirring constantly until flour is well-browned.
- Add onions, peppers, celery and carrots. Continue cooking until tender, about 10 minutes.
- Stir in tomatoes, fish stock, herbs, Worcestershire sauce and seasonings.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Add shrimp and okra and continue cooking for another 15 minutes.
Recipe from Learning & Yearning.