Creole Shrimp & Crawfish



1/3 cup EVOO

1/2 cup flour

1 large onion small dice

1 med green bell pepper small dice

3 cloves fresh garlic minced

3 bay leaves

1/3 cup dry white wine

28 oz can tomato puree

2 cups seafood stock (from shrimp or other shellfish)

1 tsp kosher salt

1 tsp freshly ground black pepper

1/4 cup worcestershire sauce

1 T chile powder

2 lbs raw shrimp &/or crawfish peeled and deveined


Heat oil in large pot over medium heat. Add flour & make roux. (Stir almost constantly until roux is light brown.)

Stir onion into the roux & cook for about 5 minutes, stirring. Then stir in the green pepper & garlic. Cook & stir for about 3 minutes, or until softened and fragrant.

Add wine & bay leaves. Cook undisturbed briefly.
Add tomato puree, seafood stock, salt, pepper, worcestershire sauce & chili powder. Mix well.

Simmer on low heat, uncovered, for about 30 minutes, stirring occasionally.

Add shrimp & crawfish & any collected juices, stirring in to cover with the sauce. Cook for about 10 minutes or just until the shrimp are evenly opaque & cooked through.

Remove bay leaves and serve over hot rice.


Glenna’s Birthday 2016