Being from a family from South Louisiana, Cajun food is a staple of our diets. Contrary to popular belief, Cajun food is not all about heat, it's about simple, hearty table fare. Good food makes happy people. You'll see many recipes that have thirty ingredients, just to make a simple dish. Unless you really like to empty your spice cabinet, preparing a delectable Cajun dish is extremely easy. The following is my recipe for Shrimp Creole, and yes, fear not, it does include how to make a roux, the foundation of all good Cajun food. It's a simple meal but I do have to give you fair warning; after you eat you'll find that you will keep going back to the pot for just one more bite providing there's any left!
Shrimp Creole
Ingredients
Roux- 2 tablespoons flour
2 tablespoons vegetable oil
2 pounds medium peeled shrimp (previously frozen is fine)
1 16 ounce can of diced tomatoes
1 8 ounce can tomato sauce
1 onion, chopped
1 large bell pepper, chopped
1 teaspoon minced garlic
1 cup water
Tabasco and salt to taste
1 cup of cooked rice
Roux
On medium low heat in your favorite sauce pot (mine happens to be 6 quart), stir the flour and oil together until mixed to a paste like substance. Keep stirring until your mixture turns a deep golden brown, similar to the color of fried chicken. Making a good roux requires patience, so don't be tempted to raise the heat, it will burn and you'll have to start over. Just keep stirring!
When your roux is ready, add your onion, garlic, bell pepper and stir. When the onions are translucent, add your diced tomatoes and tomato sauce. Once you see the oil from the tomatoes coming up (the sauce looks shiny), add your water and Tabasco. Bring to a boil, and then cut the heat down to simmer. Simmer for about thirty minutes, stirring occasionally so that the tomatoes don't stick to the bottom of the pan. Add your shrimp and cook for an additional 5 minutes or so. You can usually tell the shrimp are done when they curl and blush to pink. Voila! Your Creole is now ready to serve over rice.