INGREDIENTS

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

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