Shrimp Creole

 This is the recipe I've used for years. I learned it from watching Emeril Lagasse on his original show back in 1993. No one knew much about him back then. After his original show, he had a full -scale cooking show with guests who were invited to sample his dishes. I've been a fan ever since. My Grand Son loved it when Emeril said " BAM" at the addition of his Essence spice. I  use that spice blend in many dishes.

Shrimp Creole has been a favorite dish of mine. I first had Shrimp Creole when I was at a wedding reception at Martin's West. It was one of the dishes that were popular at serve- yourself buffets . 

• 4 ounces (1 stick) unsalted butter
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• one 14.5-ounce can diced tomatoes
• 1 tablespoon chopped garlic
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon hot sauce,or to taste
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cup fish stock, or vegetable stock
• 2 1/2 pounds peeled and deveined extra large shrimp
• 1 tablespoon Emeril's Essence Creole Seasoning ( recipe on side bar)
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley
• 4 cups cooked long-grain white rice

• In a large saucepan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.

• In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the shrimp stock, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Season the shrimp with Essence and add them to the pot. Cook the shrimp until they are pink and cooked through ,about 6 to 7 minutes. Stir in the green onions and parsley.

• Serve with white rice.

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