Dooky Chase's Creole Stewed Shrimp -

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Dooky Chase's Creole Stewed Shrimp

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By Leah Chase

Posted June 17th, 2009

This article is reprinted with permission from New Orleans Classic Seafood (Classic Recipes Series), by Kit Wohl, (2008, Pelican Publishing)

New Orleans Classic Seafood (Classic Recipes Series)

Servings:	4
Author Notes:	Stewed shrimp is one of those dishes not often seen outside of private kitchens. It's an old-fashioned Creole favorite, also known as Shrimps and Rice.
Ingredients:	1/4 cup vegetable oil 2 tablespoons all-purpose flour 1/2 cup chopped onions 1/2 cup chopped celery 2 cloves garlic, mashed and chopped 2 cans (16 ounces each) tomato sauce 2 cups water 1/2 cup seeded diced bell pepper 1 tablespoons Lawry's seasoning salt 1 teaspoon crushed red pepper flakes 1 teaspoon dried thyme 2 tablespoons chopped parsley 2 large white potatoes, peeled and quartered 1 pound shrimp, peeled and deveined 4 cups cooked long grain rice
Instructions:	In a heavy-bottomed 6 to 8 quart pot or deep cast iron skillet, heat the oil over medium heat. When the oil is hot, gradually stir in the flour. Cook over low heat, stirring constantly, using a wooden spoon. Cook the flour until it forms a medium brown roux, about 20 to 30 minutes. The roux will be very hot, caution while stirring. Do not allow the roux to stick to the bottom of the pot. If the roux sticks or burns, discard the mixture and start over. A roux that sticks or burns will give the finished dish a bitter and scorched taste. (Click here for detailed roux making instructions from the Queen of Cajun cuisine, Marcell Bienvenu). When the roux is the color of peanut butter, lower the heat, and add the chopped onions and celery. Sauté the vegetables until the onions are translucent, about 7 to 10 minutes. Add the garlic, tomato sauce, and simmer for 10 minutes. Slowly add the water, stirring as you pour. Be careful not to leave lumps. Continue to stir, add bell pepper, seasoned alt, pepper, thyme, and parsley. Increase the heat to medium and allow to come to a boil. Cook for 5 minutes. Add potatoes and continue cooking for 10 minutes. Lower the fire and add the cleaned shrimp. Let the stew simmer until the potatoes and shrimp are done, about 10 minutes. Serve over cooked white rice and garnish with parsley.