Le Bordelon shares his special Shrimp Creole recipe from New Orleans. He tells us, Do not hesitate to deduct, add or substitute ingredients.

INGREDIENTS:

2 cups Shrimp stock
2 lbs. Fresh shrimp, (cooked or uncooked) de-veined
1/2 cup olive oil
1 large onion chopped
1/2 large bell pepper chopped
1 stalk celery, chopped
2-4 toes (cloves) minced garlic
4 (15-oz cans) Italian Style tomatoes
15 oz. tomato sauce
2 teaspoons Cajun spice
2 Tablespoon Tabasco
1 large Bay leaf (remember to remove when cookin's done!)
1 Tablespoon thyme
1 Tablespoon basil
2 teaspoons Paprika
3 Tablespoons Lea & Perrins Worcestershire
2 Tablespoons sugar
salt and pepper to taste

FOR THE SHRIMP STOCK:

1 large onion quartered
2 cloves
1 stalk celery, cut into large pieces rinsed shrimp shells cold water to cover

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INSTRUCTIONS:

Prep Time: approximately 45 minutes.

1. Sauté onion, bell pepper and celery in oil until onions are translucent. Add garlic and continue to sauté a few minutes longer. Add stock, tomatoes and tomato sauce. Bring to a boil.

2. Add remaining spices one by one stirring thoroughly after each.

Bring to a boil. Reduce heat, cover, simmer 20 to 30 minutes.

3. Add the shrimp.

4. Sauce should be the consistency of thick tomato sauce. If not, mix 1 or 2 teaspoons of cornstarch with water and mix into sauce thoroughly. Use filé instead, if you have it. Cook for another few minutes until the shrimp are pink.

5. Turn off the heat and let sit 10 - 15 minutes.

To serve:

Serve over hot rice. Serve with garlic toast. Better yet; serve tomorrow after the flavors get to sleep together.

For the shrimp stock: Bring all the ingredients to a boil in a stock pot., then simmier for up to 6 hours.

Add water to keep covered. Strain

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Submitted by Chef Lee Bordelon