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New Orleans style Shrimp Creole (etouffee)
From Stones River Market
<p>Delicious and different way to cook shrimp, in a creamy tomato sauce. One key ingredient is English thyme.</p>Source: I found this recipe in a magazine during the early 1960s. Supposedly it came from Brennan's, a famous New Orleans restaurant. It has been a family favorite ever since. (Entered by Kathleen and Ken Ferris)
Serves: 4 - 6
Ingredients
1
medium onion, chopped
3
green onions, chopped
3 or 4 small cloves
minced garlic
1/3 cup
finely chopped celery
1/3 cup
half butter & half extra virgin olive oil
4 Tbsp
flour
1 cup
filtered water
1 cup
tomato sauce
2
bay leaves
1 scant Tbsp
Worcestershire sauce
4 drops
hot sauce (or more to taste)
1 tsp
salt
1/2 tsp
sugar
1/8 tsp
black pepper
1 lb.
cleaned raw shrimp
3 tsp
fresh English thyme leaves
2 eggs
hard cooked, cut in quarters lengthwise
2 cups
white or brown rice, cooked to directionsv
1/3 to !/2 cup
minced parsley
Step by Step Instructions
- Saute onions, garlic and celery in butter/oil until transparent.