It seems ridiculous that until this week, I'd never really made any Cajun food at home. Apparently my brain has been shut off for the last 10 years. I don't have to wait any longer and neither do you! My dad doesn't have to wait, either. I sent him leftovers and he thanked my hubby for sharing. A second batch was quickly on its way.
1/4 cup plus 1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon flour
1 medium onion
1 green bell pepper
4-5 celery stalks
1+ tablespoon Creole seasoning
2 cups beef or shrimp stock (Check this out for more information on making a stock from the shrimp peels. I usually use beef stock for both color and because this shrimp I regularly buy are already peeled.)
1 pound raw shrimp, peeled and deveined
Heat a dutch oven or heavy-bottomed pan over medium-low. Add oil and flour, stirring to make a roux. Continue to cook, stirring to prevent burning, until the roux is a dark brown, about 20-25 minutes.
Your roux will slowly go from this
Cook the veggies 4-5 minutes, until they are fragrant. Slowly add in the stock 1/2 cup at a time, stirring to develop the sauce.
If you want to make your own Creole seasoning, its really simple and you probably have all of the ingredients on hand. Ease up on the Cayenne if this is too spicy for your taste.
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground Cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground pepper
Mix all ingredients until you have a uniform color. If you would like a finer mix, run the spices through a spice mill or coffee grinder. Double or triple the batch to keep some on hand.