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Shrimp Creole

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By Diana Rattray, About.com

From McGentry:
I learned to make this from a friend in Baton Rouge, LA. You can substitute chicken if you like. The last time I made this I used about a pound of shrimp, you can increase or decrease as you like. If you do chicken, I usually guestimate one generously-sized chicken breast (boneless, skinless) per person, boil chicken until done in the middle, cool, then cube. The rest of the recipe would remain the same.

Ingredients:

  • 1 lb. shrimp, remove tail/shells
  • 1 large bell pepper, cored and coarsely chopped
  • 1 large onion, coarsely chopped
  • garlic, oregano, cayenne pepper, crushed red pepper, basil
  • long grain and wild rice, prepared according to directions
  • 1 can of kidney beans, drained
  • 1 quart tomato sauce* (Newman's or any tomato & basil blend is good - preferably one that is very mildly seasoned)
  • Salt and black pepper to taste

Preparation:

Put shrimp in water, bring to a rolling boil and boil just long enough for shrimp to turn pink. Remove from heat, dump into a colander to drain and set aside.

In a large skillet, use a tablespoon of olive oil, sauté peppers and onions on medium high heat until just tender. Add in shrimp. Add 1 teaspoon of peppers, 1 tablespoon of each of the other seasonings listed above. Stir, then stir in tomato sauce. Stir and allow to simmer until it is gently bubbling. Add more seasonings to taste. It should be fairly pepper-hot. You can add a dash of salt or black pepper if you like.

Mix rice with kidney beans, Serve Creole over rice.

I usually make a large tossed salad and bread sticks to serve with this.

*Note from McGentry: I make my own homemade tomato sauce, so suggesting a store brand is difficult. The main thing is to stay away from the meat sauces or heavily seasoned ones, they simply aren't as good. The whole point of Creole is to balance the taste of shrimp, tomato, and the seasonings without overpowering any one item.

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