Shrimp CreoleThis is a very Creole recipe rather than a Cajun one. The sheer number of ingredients, particularly spices, make it too rich for true Cajun cooking but rather the type of food you get in the New Orleans area where the Creole ethos holds sway. It is a rich cornucopia of tastes that serve as a wonderful backdrop to the shrimp - particularly if they are big and fresh. Despite the long ingredient list, this really isn't a touch dish to cook but, like most offerings from South Louisiana, it will take a lifetime to truly master.
To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.
Sweat onion, celery, bell pepper and garlic in butter until tender. Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes. Add the shrimp. Simmer an additional 15 minutes.
To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.
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