Tuesday, March 22, 2011

SHRIMP CREOLE

 
This one speaks for itself :)
 
Make a roux of about 3-4 tablespoons shortening, ½ cup flour and 2 teaspoons
salt. Brown until very brown.

Add:

1 can chopped onion
½ c. celery
½ bell pepper, chopped
Heat for about 5 minutes.
Add:

1 tsp. gumbo file
1 lb. shrimp
Cook for 20 minutes more. Serve over rice.

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