Classic New Orleans Shrimp Creole

Classic New Orleans Shrimp Creole Ever since the early days of the Crescent City, Creole food has always aristocratic and considered highly elegant. But no Creole recipe claimed as much fame as this one! From the most sophisticated restaurant to the best neighborhood cafe, everybody makes `Shrimp Creole"! But the best you can get is the batch you whip up at home! 1/4 cup Crisco oil 1/3 cup all-purpose flour 2 cups finely chopped onions 1/2 cup finely sliced green onions 1 cup finely diced celery 1/2 cup finely chopped bell pepper 1/4 cup finely minced parsley or 4 teaspoons dried 4 cloves garlic, finely minced 1 can tomato paste (12-oz. size) 1 can tomato sauce (12-oz. size) 6 cans water 1/2 cup golden sherry Juice of 1/2 lemon 3 tbsp. Worcestershire sauce 2 tbsp. Louisiana hot sauce 2 tbsp. seafood seasoning 2 tsp. salt (if needed to taste) 3 lb. medium shrimp, peeled 6 cups cooked long-grain rice In a heavy 5-quart Dutch oven, heat the Crisco oil over a medium-high fire. Then, with a wire whisk, vigorously stir in the flour and continue to work it into the oil until it turns creamy smooth. What you're doing is making a light roux ... but be sure you cook it only until it just begins to turn a pale tan (you don't want it to brown!). Next, drop in the onions, green onions, celery, bell pepper, parsley, and garlic, stir them into the roux, reduce the heat to low, and cook the vegetables until they begin to soften (about 5 minutes or so should do it). Again, you will have to continue stirring the pot or the roux will burn. Then when the mixture is uniform, stir in the tomato paste and the tomato sauce. And don't even think about not stirring the pot now! If the tomatoes scorch ... the whole dish will become bitter! So stir, stir, and stir again for another 3 minutes or so. At this point, increase the heat to high, pour in 5 cans of water and all the wine, and blend everything into a semithick sauce. Remember, you don't want the sauce to be too thin—it will naturally thin out when you add the shrimp. If, however, i

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.