SHRIMP CREOLE

You can use this recipe to make Chicken Creole by substituting a 3 – 4 pound chicken, cut up (or 2 – 3 pounds of chicken breasts), seasoned and browned, and using chicken stock instead of shrimp stock.

  • 1/4 cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)
  • 2 medium  onions, small dice
  • 2 medium red onions, small dice
  • 1 green bell pepper, small dice
  • 1 red bell pepper, small dice
  • 2 chipotle, chopped up
  • 4 ribs celery
  • 4 cloves garlic, minced
  • 2 quarts shrimp stock
  • 6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)
  •  12-ounces of tomato paste
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons Creole seasoning
  • 3 tablespoons brown or white sugar
  • 4 tablespoons Worcestershire sauce
  • 3 teaspoon salt
  • 4 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)
  • 2 bay leaves
  • 3 pounds medium shrimp, peeled and deveined
  • About 15 cups cooked long-grain or converted rice (about 5 cups raw)

 

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