Shrimp Creole

Our craving this week: Shrimp. Mmm! My Stud Muffin requested this recipe and I'm so glad he did because I enjoyed this one just as much a he did. He said, "You nailed it!" Shrimpies are one of my all time favorites. This one will warm you up all over. I want to warn you that it is spicy, so if you are cry baby about that then don't try it. No cry babies allowed in Cajun country. So Let the Feasty Begin!

I am proud to say that we will be celebrating our 31st wedding anniversary this coming Sunday. I have attached a pic of Gary, a.k.a. Stud Muffin, and I. Happy Anniversary Stud Muffin!

Shrimp Creole

• 2 lbs. 10/12 count wild caught shrimp
• 1 (15 oz.) can tomato sauce
• 1 cup water
• 1 (14.5 oz) can petite diced tomatoes
• 1/3 cup white wine (good enough to drink)
• 1 large sweet onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, chopped finely
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. butter or extra virgin olive oil
• 2 bay leaves
• ½ tsp. cayenne pepper
• ½ tsp. garlic powder
• ¼ tsp. black pepper
• ¼ tsp. white pepper
• ¼ tsp. thyme
• ¼ tsp. paprika
• 2 Tbsp. cornstarch
• 2 cups uncooked long grain brown or white rice, cooked according to package directions

The first thing you need to do is peel the shrimp, but do not throw away the shells because you will need them. Once the shrimp are peeled you need to devein them and cut into bite size pieces. Then place them in a covered bowl in refrigerator until ready to add to creole.

In a 2 qt. pot add the tomato sauce, 1 cup of water and the shrimp shells. Yes, the shrimp shells. Simmering this will make a delicious shrimp base. Bring to a boil then reduce heat to a simmer, cover and cook for one hour stirring occasionally.

Meanwhile in a 4 ½ qt. dutch oven pot add the remaining ingredients except for the corn starch. Bring ingredients to a boil, then reduce heat to a simmer and cover to cook for one hour as well. This is a perfect time to cook the rice.

Once the creole mixture has simmered you will need to take the tomato sauce, shells and water mixture and pour though a wire mesh strainer carefully pressing down with a large spoon on the shrimp shells to squeeze out as much juice as possible. Be careful not to let any shells fall into the creole sauce. Discard shells.

Cover and bring creole sauce back up to a good simmer again. Meanwhile mix 2 Tbsp. corn starch with 4 Tbsp. cold water making sure it is mixed well and there are no lumps. Add to simmering creole sauce and mix well, simmer for 5-10 minutes stirring occasionally. Once mixture is slightly thickened raise heat to medium and bring to a boil. Add shrimp at this time and cook for 10 minutes. Remove bay leaves and serve immediately over cooked rice.

Louisiana Gumbo

This Gumbo will not make you fat on Fat Tuesday. My recipe is a healthier version and it is absolutely delicious. It is a favorite around our house and is a nice hearty meal that will stick to your ribs. It is great the first day and even better the next day after the flavors meld. It has just the right amount of spice, not too hot, just right. If you like yours even spicier you can add your favorite hot sauce. If you are a cry baby about spice, then this is not for you. Hey, if you can not take a little heat, then please don't eat--no cry babies allowed in Cajun country.

Louisiana Gumbo

• ½ cup all-purpose white flour*
• 2 Tbsp. vegetable oil or olive oil
• 1 onion, chopped
• 1 large green bell pepper, diced
• 2 stalks celery, minced
• 2 Tbsp. chopped garlic (in jar)
• 8 cups defatted chicken stock or use chicken base
• 2 (10 oz.) cans chopped tomatoes with green chilies (Ro-tel original)
• 1 (10 oz.) frozen sliced okra
• 1 tsp. freshly ground black pepper
• ½ tsp. dried thyme
• ½ tsp. dried oregano
• ¼ tsp. cayenne pepper
• 2 bay leaves
• 1 cup long-grain white rice*
• 1 pound small shrimp, peeled and deveined, salad style 100/150 count
• ½ to ¾ lb. boneless, skinless chicken breast, trimmed of fat and membrane and cut into ½ inch pieces
• 3-4 links andouille chicken sausage, sliced in half lengthwise, then into slices.

Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon for 7 to 10 minutes, or until the flour turns a deep golden color. Transfer the flour to a plate and let cool. There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.

In a heavy stockpot, heat oil over medium heat. Add onions, green peppers, celery and garlic, sauté for about 7 minutes, or until the onions are lightly browned. Stir in the toasted flour. Gradually stir in chicken stock and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaves. Add raw chicken and sausage. Simmer for 5 minutes. Add rice and cook for 60 minutes. Add shrimp and simmer for 5 minutes. Discard the bay leaf and ladle into bowls.

*To make this dish healthy use whole wheat flour and brown rice. It does not affect the flavor. But the brown rice will need to cook for 75 minutes before you add the shrimp. Add 1 cup of Benefiber powder if you want more added fiber.