Title: Creole Shrimp Stew
Categories: Cajun Soup Seafood
Yield: 4 Servings
| 1/3 | c | Chopped Bacon |
| 1/3 | c | All-Purpose Flour |
| 4 | | Stalks Celery, chopped |
| 1 | | Large Onion, chopped |
| 1 | | Large Green Pepper, chopped |
| 6 | | Green Onions, chopped |
| 1 | c | Tomato Paste |
| 3 | c | Seafood Stock |
| 2 | c | Water |
| 2 | tb | Lemon Juice |
| 1 | tb | Granulated Sugar |
| | | Creole Spices |
| 2 | lb | Uncooked, shelled Shrimp |
| 1/4 | c | Minced Fresh Parsley |
* Instead of using bacon fat to blend with the flour, it can be drained off
and you can use oil. cook bacon in large, heavy pan over medium heat until
fat escapes and bacon is crisp. Blend in flour and whisk until it burns a
peanut brown color. Add celery, onion, green pepper and green onions and
cook, stirring until vegetables soften, about 10 minutes. Blend in tomato
paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir
to blend mixture into a roux. Bring to a boil, reduce heat, cover and
simmer very slowly, stirring frequently, until sauce thickens, about 10
minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to
cook over low heat, just until shrimp turn pink. taste and adjust
seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux,
Cajun House, From The Gazette, 91/02/27.