When Rhonda came to visit recently, I felt like Bubba Blue. “I have a couple of pounds of Gulf shrimp. How would you like me to prepare them? Shrimp and grits, shrimp Creole, shrimp étouffée, seafood gumbo?”

Rhonda chose shrimp Creole. Good choice. I haven’t made that dish in a long time. Miam! So, here is my mother’s recipe, Gentle Reader, because I have been remiss in sharing her recipe with the world.

Mama’s Shrimp Creole

Ingredients:
2 T butter
2 T flour
1 chopped onion
1 chopped bell pepper
1 chopped stalk celery
2 lbs. peeled and deveined shrimp
2 15-oz. cans tomatoes
(I use dried seasonings. Double the amount if you are using fresh herbs.)
1 t basil
1 t chopped garlic
1 bay leaf
1 T parsley
2 T Worcestershire sauce
salt, black pepper, cayenne pepper to taste
1/2 cup stock (vegetable, shrimp, chicken – whatever you prefer) and 1/4 cup white wine
2 chopped green onions, and juice and zest of one lemon  (to add at the end)

Over medium heat:

1. Make a light brown roux with the butter and flour. (Click here for the instuctions on how to make a roux.)
2. Add the vegetables and sauté until soft, about 5-10 minutes.
3. Add the shrimp and mix with vegetables and roux. Stir until they begin to turn pink, a minute or two.
4. Add the tomatoes and seasonings. Sauté for about 5 minutes.
5. Add the stock and wine, and simmer for about 10-15 minutes until all the flavors blend. Top with green onions, lemon juice, and lemon zest.
6. Serve over rice.
   
   Enjoy!