What you need:
4 tablespoons butter
4 tablespoons flour
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
4 cloves garlic
1 teaspoon thyme, chopped
2 cups shrimp stock (since I didn't have this, I used chicken stock)
1 cup tomato, diced
1 tablespoon creole seasoning
1 tablespoon Worcestershire sauce
1 pound shrimp shelled and deviened
Hot sauce to taste
Salt and pepper to taste
2 tablespoons butter
2 tablespoons lemon juice (about 1/2 lemon)
1/2 cup green onions, sliced
1/4 cup parsley, chopped
What to do:
Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
Add the onion, celery and peppers and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook for a minute.
Whisk in the stock, add the tomato, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
Add the shrimp and cook until cooked, about 5 minutes.
Season with hot sauce, salt and pepper to taste.
Mix in the butter lemon juice, green onion and parsley and enjoy over cooked rice.
Scott loved this and I'm pretty proud of my Chicago-style creole cooking. Hope you like it just as much as we did!