(make ahead)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon ground red pepper
1/2 teaspoon thyme, crushed
1/4 teaspoon dry mustard
1/4 teaspoon mace
1 finely crumbled bay leaf
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1/3 cup cooking oil
1/3 cup flour
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
2 teaspoon minced garlic
16 oz. chopped tomatoes, including juice
8 oz. bottle clam juice
1.5 pound shelled and deveined shrimp
1.5 cups uncooked rice
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In a Dutch Oven, heat oil and flour, stirring constantly until reddish brown. Do not walk away, it will burn. This will take 10-15 minutes or so.
Add onion, celery, green pepper and garlic. Cook 5 minutes. Stir in tomatoes, clam juice, 2 teaspoon of creole spice combination and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer gently uncovered, stirring occasionally, 20 minutes. If it seems too dry, add a bit of water or tomato juice.
Meanwhile, cook your rice, adding 3/4 teaspoon creole spice to water.
Add shrimp to Dutch oven, simmer until shrimp is done, 5 minutes or so. Garnish with parsley and serve over the spiced rice.
Enjoy
--Marie
The roux cooking.
I chopped up all the veggies while attending the roux.
Veggies go into roux, once roux is a warm brownish red color.
Clam juice
Tomatoes and spices go in now.
All mixed up. Bring to a boil and allow to simmer for 20 minutes, uncovered.
After 20 minutes, add the shrimp to cook.
Once the shrimp are pink, dinner is done. 5-10 minutes. I used huge shrimp tonight, so it did take a few extra minutes.
Serve over hot rice and a nice salad on the side and dinner is complete.
Enjoy!
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