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CATEGORY CUISINE TAG YIELD
Cajun 1 Servings

INGREDIENTS

1 T Baked roux
1 Onion, large chopped
1/2 Green bell pepper, chopped
1/2 c Celery, sliced
5 oz Rotel tomatoes, 1/2 of a 10
ounce can
1 8 oz. tomato sauce
1 Bay leaf
1/2 c Water
1 lb Shrimp, peeled plus maybe 3
more
1/3 c Green onions, sliced
1/2 t Black pepper
1 t Lemon juice
1 c Cooked brown rice

INSTRUCTIONS

Shrimp Creole is a very traditional Cajun dish often made with the
ubiquitous Cajun roux. With a great deal of trepidation, I modified
this recipe to use baked roux. It was the first time I made anything
with the baked roux. * Worked great.  Reconstitute roux with 1 Tbs.
water. Saut onions, bell pepper and  celery in liquid Butter Buds until
tender crisp. Add roux, tomatoes,  tomato sauce, bay leaf and water.
Cook on medium heat until  thickened, about 10 minutes. Add shrimp and
green onions, cook until  shrimp are done, about 7 minutes (DO NOT
OVERCOOK). Season as needed  with pepper and lemon. Serve over cooked
rice. Note from recipe:  "This is a new twist to an old standby since
the amount of roux is so  small. If you really like it "spicy," use the
whole can of Rotel  tomatoes. Source: River Road III, a Healthy
Collection (modified)  Page(s): 187 Date Published: 1994  *Baked roux:
Lots of Louisiana recipes start with "First you make a  roux. " The
traditional roux is a mixture of about equal parts of oil  and flour
browned to a certain point. A baked roux can substitute  nicely in some
recipes. To bake a roux, preheat oven to 400 degrees.  Put some (about
1/3 c.) of flour pie pan or cake pan which has been  sprayed with PAM.
Bake at 400 degrees stirring frequently until roux  is caramel colored
and just begins to have a burnt smell. Don't bake  it any longer! Store
roux in refrigerator . When recipe calls for  roux add an equal measure
of water to whatever amount of flour is  called for in the recipe.
Posted to Digest eat-lf.v096.n150  From: "Lou B. Parris"
<lbparris@earthlink.net>  Date: Thu, 12 Sep 1996 20:34:00 -0500

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 827
Calories From Fat: 57
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 1348mg
Potassium: 1385.5mg
Carbohydrates: 193.3g
Fiber: 21.1g
Sugar: 19.3g
Protein: 18.4g


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