Shrimp Creole

One of the other trips our family made last fall was to visit our friends Josh and Krista in Mississippi. My husband and Josh have been good friends since they were children. This was our first opportunity to spend time together as families since their wedding the year before last. Well, I have to say, I was pleasantly surprised and completely delighted with Josh’s choice in a help mate. We hit it off swimmingly, but I really shouldn't have been that surprised; my husband’s friends so far have had excellent taste! Well during the time of our visit they lived in a home that was around a hundred years old with so much charm and detail if you'd blink I'm sure you’d miss something. The kitchen was irresistible with an old-fashioned stove and sink that had been remodel over 50 years ago. The floors were a dark rich wood stain and would creak as you’d glide your feet across them. The scent of this charming little house was a perfect match to my Great Grandmother Martha's home from decades ago. A little bit of musk mixed with the delicious scents coming from the kitchen. Oddly enough, that trip was just what my soul needed. While chatting up a storm in midst of preparing a meal I found myself leaning up against the old smooth edge of the counter with my fingers tips pressed up against it. I took a sideways glace and my eyes fell upon her organized stack of cookbooks. One caught my eye instantly! I vaguely recall asking about them and before I knew it was engrossed in a Ladies of a Southern Mississippi Church cookbook. Pages turning quickly but carefully and then my eyes fell upon this recipe. As if it had been calling for me, I knew it just had to be made. You see my thought was, a Church Lady Cookbook, plus lots of ingredients for a authentic local dish so close to New Orleans equals AMAZING. And you know what? It is!


Ingredients

1/4 c. flour
1/4 c. bacon grease
1-1/2 c. chopped onions
1 c. chopped celery, with leaves
1 c. chopped bell pepper
2 cloves garlic, minced
1 6-oz. can tomato paste
1 16-oz. can chopped tomatoes with liquid
1 8-oz. can tomato sauce
1 c. water
5 tsp. salt
1 tsp. pepper
1/2 tsp. red pepper
Tabasco sauce to taste
2-3 bay leaves
1 tsp. sugar
1 tsp. Worcestershire sauce
1 T. Lemon Juice
4 lb. peeled, deveined, raw shrimp
1/2 c. chopped fresh parsley
2-3 c. cooked rice

Directions

In a large, heavy roaster, make a dark brown roux of flour and bacon grease. Add onions, green onions, celery, bell pepper and garlic. Saute until soft (20-30 minutes). Add tomato paste and mix this well with vegetables. Add tomatoes, and tomato sauce, water, salt, pepper, red pepper, tabasco sauce, bay leaves, sugar, worcestershire sauce, and lemon juice. Simmer very slowly for one hour, covered, stirring occasionally. Add shrimp and cook until done, 5 - 10 minutes. This should sit awhile. It is much better made the day before. If made day before, reheat but do not boil. Simmer. Freezes well. Add parsley just before serving. Serve over rice. Serves 10