Ingredients
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3 tablespoons vegetable oil
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2 cups julienne celery
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2 onions, chopped
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4 cloves crushed garlic
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1 teaspoon white sugar
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2 tablespoons all-purpose flour
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1 teaspoon salt
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1 teaspoon ground black pepper
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½ teaspoon cayenne pepper
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2 (14.5 ounce) cans crushed tomatoes
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1 (15 ounce) can tomato sauce
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1 bay leaf, crushed
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1 tablespoon hot pepper sauce
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2 pounds medium shrimp, peeled and deveined
Directions
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Heat oil in a Dutch oven on medium heat. Sauté celery, onions, and garlic in the Dutch oven until onions are pearly white and celery has begun to soften.
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Mix sugar, flour, salt, pepper, and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring mixture to a boil, then turn the heat to low.
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Let mixture simmer for 30 minutes, stirring occasionally.
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Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure Creole is bubbling but not burning. Scoop out bay leaf halves before serving. Serve when shrimp is pink and thoroughly cooked.
Nutrition Facts (per serving)
240 | Calories |
8g | Fat |
18g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 240 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 173mg | 58% |
Sodium 940mg | 41% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 26g | 53% |
Vitamin C 20mg | 22% |
Calcium 124mg | 10% |
Iron 5mg | 27% |
Potassium 818mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.