Shrimp Creole

Creole cooking is different from Cajun cooking. It has influences from Haiti, Spain, and France., and was actually developed in New Orleans from 1st generation of European descent. Creole cooking [KREE-ohl] In the 18Th century, the Spaniards governing New Orleans named all residents of European heritage Criollo. The name, which later became Creole , soon began to imply one of refined cultural background with an appreciation for an elegant lifestyle. Today, Creole cookery reflects the full-flavored combination of the best of French, Spanish and African cuisines. Its style, with an emphasis on butter and cream, is more sophisticated than CAJUN COOKING (which uses prodigious amounts of pork fat). Another difference between the two cuisines is that Creole uses more tomatoes and the Cajuns more spices. Both cuisines rely on the culinary "holy trinity" of chopped green peppers, onions and celery, and make generous use of FILÉ POWDER. Probably the most famous dish of Creole heritage is GUMBO.
Today we will be making a Shrimp Creole, which will demonstrate the abundant use of tomatoes in Creole Cooking.

SHRIMP CREOLE

1/4 cup of flour	5 tsp. of salt
1/4 cup bacon drippings	1 tsp pepper
1 1/2 cups chopped onions	1/2 tsp red pepper
1 cup chopped onions	Cayenne pepper sauce (Tabasco)
1 cup chopped celery with leaves	2 bay leaves
1 cup chopped bell pepper	1 tsp. sugar
2 cloves of garlic minced	1 tsp. Worcestershire sauce
1 can (6 0z) tomato paste	1 Tbsp. lemon juice
1 can (16 oz)chopped tomatoes, undrained	4 lbs. peeled raw shrimp
1 can (8 oz) tomato sauce	cooked rice
1 cup of water

Make a dark brown roux of flour and bacon grease a large heavy pot, by cooking over medium heat, stirring constantly until mixture turns dark brown. (This could take 20- 30 minutes, roux is the basis of many Creole and Cajun dishes such as Gumbo. The roux needs to be cooked in a heavy cast iron skillet or dutch oven, which allows the roux to brown without burning so easily. A lighter pan will probably burn the roux before the color, which directly affects the flavor, is achieved.)
Add onions, green onions, celery, bell pepper and garlic; saute until tender. Add tomato paste and mix well with the vegetable. Add the remaining ingredients except the last three. Simmer for 1 hour. Add shrimp and cook about 5-10 minutes.(shrimp will turn pink when done)
This is best if made the day before and reheated, but not boiled. Add parsley before serving, and serve over cooked long grain white rice. ENJOY