The Recipe Thread [tm--CajunCook]

The conversation about shrimp stew down on the main board mentioned shrimp creole, and I figured that while I've got the cookbook out I'd put the shrimp creole recipe that I always use:

2 tablespoons butter
1 large onion, chopped
1/4 cup finely chopped celery
2 cloves garlic, chopped
3 oz (half a can) tomato paste
1 (8oz) can tomato sauce
2 tablespoons roux (I use Tony's instant)
1 teaspoon sugar (optional)
1 teaspoon finely chopped parsley
3 cups liquid (water, white wine, and/or stock. I usually use 2 cups stock and 1 cup wine)
A couple-three bay leaves
2 cups peeled shrimp
salt, pepper, etc.

Melt butter in saucepan. Saute onions and celery until onions are tender. Add garlic, tomato paste, tomato sauce, roux, sugar, parsley, liquid, and bay leaves. Simmer about an hour. Add shrimp and the rest of the spices. Cook another 15-20 minutes. Serve over rice.
Serves 4-6

When I make that, I'll usually have about a serving or so left over. I'll turn that into tomato/shrimp soup the next day by adding 1 to 2 cups of liquid and the rest of the tomato paste. That makes a good two servings of soup to go with a sandwich for lunch.