SOLA SHRIMP CREOLE
½ c. Vegetable oil
½ c. All purpose flour
3 c. Onions, chopped (approx. 1 large onion)
1 c. Bell pepper, chopped
1 c. Celery, chopped
2 Cloves, garlic, minced
2 T. SoLa Cajun Seasoning (use 1T. if you want it milder)
1 T. Salt
3 14.5 oz cans diced tomatoes
2 15 oz cans tomato sauce
2 c. Water
2-3 Bay leaves
3 lbs. Raw, peeled shrimp
To make a quick roux: Whisk vegetable oil and flour in a heat-proof 1 or 2 quart Pyrex measuring bowl. Cover and put in the microwave oven for 5-7 minutes. Check after 4 minutes and stir. Roux should be a dark caramel color when ready.
Transfer roux to a large pot on the stove at med-high temperature. Add onions, bell pepper, celery, garlic and SoLa Cajun Seasoning to the roux and cook until tender but not brown, stirring often. Add the diced tomatoes, tomato sauce, water and bay leaves and cover and simmer on med–low temperature for 1 hour, stirring occasionally. Add shrimp and cook about 15 min. on med-high temperature.
Hint: The Shrimp Creole is really better made the day before serving.
If you are making the Creole the day before serving, omit the shrimp, cool and put Creole mixture in the refrigerator, covered. Add shrimp on the day you are serving and follow above directions. Serve over rice. If you like, you may add chopped green onions on top of the Creole. Serves 8-10 people.