Name: Shrimp Creole
Ingredients: 1 dried bay leaf; 1/2 tsp dried thyme; 1/2 tsp black pepper; 1 tsp kosher salt; 1/2 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tbs chili powder; 1 tbs smoked paprika; 1/2 tsp dried oregano; 1 bunch scallions, sliced thin; 6 cloves garlic, minced; 2 ribs celery, diced; 1 large green pepper, diced; 1 medium onion, diced; 1/4 cup butter; 1 28 oz can diced tomatos; 1/3 cup ap flour; 1 tsp sugar; 1 1/2 lb jumbo shrimp

It’s Fat Tuesday!! Oh no, it’s fat tuesday and you didn’t plan ahead.

Don’t worry. Take deep breaths.

You can have this awesome sauce on the table in 90 minutes, chopping time included. The labor intensive part is stirring to make the roux. You probably could skip making the roux if you were feeling lazy and it would still be delicious.

Rice is the traditional accompaniment, but being carb conscious, I went for cauliflower rice. Farro is also surprisingly delicious

Serve with some hot sauce

Serves 4. For more, add more shrimp.

If you skip the roux, thicken with 2 tbs of ap flour.

Mise en Place

Spices

1dried bay leaf
1/2 tspdried thyme
1/2 tspblack pepper
1 tspkosher salt
1/2 tspcayenne pepper
1 tspgarlic powder
1 tsponion powder
1 tbschili powder
1 tbssmoked paprika
1/2 tspdried oregano

Produce

1 bunchscallions, sliced thin
6 clovesgarlic, minced
2 ribscelery, diced
1 largegreen pepper, diced
1 mediumonion, diced

Staples

1/4 cupbutter
1 28 ozcan diced tomatos
1/3 cupap flour
1 tspsugar

Seafood

1 1/2 lbjumbo shrimp

Directions

peel and deveine the shrimp, depositing the shells into the small pot

cover the shells with water by a couple inches and bring to a simmer

combine paprika, chili powder, onion powder, garlic powder, cayenne pepper, kosher salt, black pepper

toss shrimp with 2 tsp of spice mixture. set aside

melt butter in dutch oven over medium low heat

whisk in flour

stir and stir and stir and ….

…. till your roux is ready. You can go dark or you can go kahki color. The choice is yours.

add the trinity (onion, celery, pepper), bump heat to medium and cook till softened. 8-10 minutes

add garlic, cook 2 minutes

strain out shells from shrimp stock.

add 1 cup shrimp stock to veggies

add tomatoes, sugar, thyme, oregano, basil, bay, 1 tsp spice mixture, 2 tsp kosher salt, 1/2 tsp black pepper, and bay leaves

bring to a simmer

stir, cover, cook 10 minutes stirring every couple of minutes

Uncover, and look at your stew. If it is too thick add more shrimp stock

Add shrimp, cook 5 minutes

Taste and adjust seasoning

Turn off heat, let rest 5 minutes

Serve over rice or farro or cauliflower rice or …

Don’t forget to top with scallions

Eat!