How to make it

  • Make a roux from 1/2 cup oil and 1/2 cup flour in a large pot. Sitr CONSTANTLY over medium to low heat until the color is a light caramel, just a bit lighter than peanut butter. It you do not stir it constantly, it will burn and you'll have to start over!
  • To the roux, add the following chopped vegetables: onion, celery, green pepper, green onion and cook until the vegetables soften a bit - but not until they are mushy! Add chopped garlic to taste. Stir. Stir. Stir. Add one large can of diced tomatoes with juice and one small can of tomato sauce.
  • Keep cooking mixture over low heat, keep stirring often. If it seems too thick, you will probably need to add some water - maybe a cup or two at this point. Use your judgement regarding the consistency and thickness. Add seasonings: black pepper (lots), red (cayenne) pepper (as much as you want or can stand), mace (1/2 tsp), allspice (1 tsp), hotsauce (Tabasco), salt (1/4 tsp), parsley (3 TBS), some basil, thyme and mace (maybe 1/2 tsp each), whole bay leaves (2 or 3). (I use dry spices, not fresh.) Use what tastes good to you.
  • Keep cooking mixture over low heat - letting it simmer - and stirring often.
  • When you're ready to serve it, add the juice of one half a lemon. Crank up the heat to medium and add one pound of fresh, peeled shrimp. Stir. When the shrimp turn pink and get firm, it's ready.
  • Serve over hot, cooked, white rice.

Reviews & Comments 14

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  • lindal34 14 years ago
    I love mace. I never thought to try it in a creole but I surely will before I make a judgement.
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    " It was excellent "
    brianna ate it and said...
    I'm sure going to be trying this out real soon. '5'
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    " It was excellent "
    momo_55grandma ate it and said...
    my daughter will love this high5 for this family recipe thanks
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    " It was excellent "
    lincolntoot ate it and said...
    Nice!
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    " It was good "
    notyourmomma ate it and said...
    Very nice. Just the way we like it.
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  • alimay731 16 years ago
    this is our Christmas Eve dinner every year! I look so forward to this dish!
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  • saltymike 16 years ago
    My kind of cooking for sure......I'm gonna save this. Thanks for posting!
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    " It was excellent "
    mystic_river1 ate it and said...
    ^5
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  • fortuna 16 years ago
    Wow! Some folks at my church made cajun and creole food for our "pagan" LOL Mardi Gras celebration. It is some of the best food I have ever had. It was only the second time I experienced this type of food. I can't wait to try your recipe! It looks just great! : )
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    " It was excellent "
    zena824 ate it and said...
    This sounds perfect just the way it is...Love that creole food.....
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  • chefjeb 16 years ago
    This is very similar to the catfish sauce piquante recipe i posted today, which can be made with just about anything from shrimp to crawfish, alligator, chicken, you name it. I would hold the mace and drop the number of bay leaves to 2 and add fresh parsley and green onions at the end, but that's just me. Good recipe. Don't burn the roux!
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  • clbacon 17 years ago
    Hope you enjoy it!
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    " It was just okay "
    chrisinnm ate it and said...
    This is a great dish! We will be having this tonight for dinner. So good! And you can make it as spicy/hot as you want!
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  • clbacon 17 years ago
    Don't forget to remove the bay leaves before serving!
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