SHRIMP CREOLE

My favorite New Orleans dish is Shrimp Creole. I get it at least once every time we're in the city and on our first trip there I was on a mission to find the "perfect" Shrimp Creole recipe. A great cookbook called The New Orleans Cookbook by Rima and Richard Collin is the one that kept popping up when I asked the locals for a recommendation. I have had this cookbook for 14 years and have cooked several dishes from it. My favorite is of course the Shrimp Creole dish but there are many others that are delectable as well...If you decide to try this dish, don't let the long list of ingredients put you off. The key to this dish is to chop everything in advance and then it's a breeze and so worth the effort. I made a batch Saturday Night. You can see the end result in the picture below....

"Shrimp Creole piquante was the original version of shrimp creole. Firm shrimp, plenty of whole tomatoes, lots of pepper-a far cry from the bland, soggy restaurant dish served all over America. This is a really spicy CAJUN ( not CREOLE) dish."
Sauce Piquante
2/3 cup vegetable oil
1/2 cup flour
1 3/4 c. thinly sliced shallots( scallions)
1/3 cup chopped celery
1 c. chopped onion
1/2 cup chopped green pepper
4 tsp. finely minced garlic
3 Tbs. finely minced fresh parsley
1 one-lb can Italian style whole peeled tomatoes, drained
1 8 oz can tomato sauce
1 Tbs. minced chives
4 Tbs. dry red wine
4 whole bay leaves, crushed
6 whole allspice
2 whole cloves
2 tsp. salt
3/4 tsp. freshly ground black pepper
1/2 tsp. Cayenne
1/4 tsp. chili powder
1/4 tsp. mace
1/4 tsp. dried basil
1/2 tsp. dried thyme
4 tsp. fresh lemon juice
2 cups water
2 lb. whole fresh shrimp, peeled and deveined
Boiled Rice

In a heavy 6-8 quart pot or kettle ( I usually use my black pot/ Cast Iron Dutch oven), heat the oil and gradually add the flour, stirring constantly. Cook over low heat, stirring contantly, until a medium brown roux( the color of rich peanut butter) is formed. Remove from heat and add the fresh vegetables and parsley. Mix well with the roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown. Mix in the canned tomatoes and tomato sauce, then add the chives, seasonings, wine, and lemon juice and mix again.

Raise heat under the pan and bring to a low boil. Add the water and mix thoroughly. When mixture begins to boil up again, reduce the heat and simmer 45 minutes. Add shrimp and allow to come to a boil again, then cover, reduce the heat slightly, and simmer for 20 minutes. Remove the pot from burner and allow to stand, covered, at room temperature for about 10 minutes before serving. Serve over boiled rice.