I wanna see your shrimp creole recipe. You make a roux for it? Makes me wonder if I知 doing it right.
I don't think there's one right way. There is a link at bottom of the 1st post to this recipe and I can say its pretty dang good.
Here you go Cast.
Makes 4 to 6 servings
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups chopped onions
1 cup chopped bell peppers
3/4 cup chopped celery
3 garlic cloves, minced
2 bay leaves
2 cups peeled, chopped fresh tomatoes or 2 cups canned, chopped with their juice
1 cup shrimp stock* or chicken broth
1 teaspoon salt
1/4 teaspoon cayenne
2 pounds medium shrimp, peeled and deveined
2 teaspoons chopped parsley
Combine the butter and flour in a medium-heavy pot over medium heat. Cook, stirring, to make a blond roux, 5 to 6 minutes. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the vegetables are soft and lightly golden, 8 to 10 minutes.
Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook until they turn pink, 3 to 4 minutes.