Am I missing New Orleans and all the great food you can eat there? You bet I do. I don’t plan on going back anytime soon, so I’ll have to create some of the dishes I adored when I was there. I’ve made plenty of Louisiana dishes, but then I came across this recipe, and the addition of hot sauce really intrigued me, so I went for it. Needless to say, it was delicious. And fairly easy to prepare. It’s an excellent dish to make on a week night, game night, or any night.
What you’ll need:
- 4 tbsp butter
- 2 stalks of celery, finely chopped
- 1 large green pepper, finely chopped
- 1 medium onion, finely chopped
- 1 tsp Creole seasoning
- 1/4 cup flour
- 1 (14.5 oz) can Del Monte diced tomatoes
- 8 oz clamato juice
- 1 1/2 pounds clean shrimp
- 1 tbsp Worcestershire sauce
- 1 tbsp Louisiana style hot sauce
- cooked white rice
In a 5 quart sauce pot, melt the butter over medium heat. Add celery, green pepper, onion and creole seasoning. Cook for 15 minutes.
Sprinkle the flour over the vegetables. Cook for 2 minutes, stirring continuously. Add the tomatoes. Stir and cook for another 2 minutes
Stir in the Clamato. Bring to a boil, then reduce heat to a simmer. Add Worcestershire sauce and hot sauce. Stir. Add shrimp and simmer for 5 minutes. Add cooked rice, or serve over rice.