I gathered info from several on-line sites about what people put into their creole or etouffee, then I tried them all and began to add to and delete from their recipes to make it taste better to me. Most people don’t put enough “stuff” into their dishes, I like thick hearty dishes and this one pleases me so much. I change some of my ingredients periodically depending on my taste or who I am serving. You can make this dish very hot or not hot at all. I make a large pot on the weekend then freeze in containers and reheat during the week whenever I like.
- 1combine bell peppers, celery, onions, chili peppers, salt, pepper, creole seasoning, and crushed red pepper flakes into large boiler with some EVOO and a little margarine – cook over med to med/high heat until lightly browned from the oil stirring occasionally to prevent burning. Then add 1-2 cans italian style diced tomatoes and reduce heat to med while making rue in side pan.
- 2For rue, in side pan over med to med/high heat add 1/2 to 3/4 c EVOO or canola oil and 1 c flour, stir mixture adjusting thickness to a little thinner than pudding. Should cook for about 25-30 min turning a nutty brown color. If cooks too quickly can burn and taste horrible.
- 3Once rue gets to a nutty brown color add in milk and water mixture slowly while stirring to get rid of lumps. May have to turn up heat some to get lumps to melt.
- 4Continue stirring rue about 5 min until it starts to thicken quickly, reduce heat to med, add more milk/water mixture as needed, should be as thick as a brown gravy.
- 5Add rue to the boiler of lightly browned veggies, it will continue to thicken slightly over next 15 min, add in shrimp, simmer for 15 min on low/med heat with lid on.
- 6If creole is too thick can add in more milk/water mixture, if creole is too runny may have to adjust with cornstarch/water mixture.
- 7Serve Creole over thick cooked grits and serve with garlic cheese toast.
Member recipes are not tested by the CHOW food team.