Shrimp Creole

Jim Bell
Published: June 25, 2008

ingredients
1 TBS EXTRA VIRGIN OLIVE OIL
2 TBS UNSALTED BUTTER
1/3 LB BACON (DICED SMALL)
1 MEDIUM YELLOW ONION (DICED MEDIUM)
6 RIBS CELERY (DICED MEDIUM)
1 LARGE GREEN PEPPER (DICED MEDIUM)
1 CLOVE GARLIC (CHOPPED FINE)
2 TSP DRIED OREGANO (MEXICAN IF AVAILABLE)
1 ½ TSP DRIED THYME
1 BAY LEAF
FRESH GROUND PEPPER
1 TSP DRIED HOT RED PEPPER FLAKES
2 CUPS LOW SODIUM CHICKEN STOCK
2 8 OZ CANS CRUSHED TOMATOES
2 8 OZ CANS TOMATO SAUCE
½ TSP SUGAR
TEXAS PETE TO TASTE—AT LEAST 2 TBS
1 ½ LBS LARGE SHRIMP—CUT IN HALVES OR THIRDS

cooking instructions
HEAT OLIVE OIL AND BUTTER IN LARGE HEAVY DUTY DEEP SIDED PAN (PREFERABLE BLACK IRON SKILLET).  SAUTE BACON UNTIL RENDERED.  ADD ONION AND CELERY AND HEAT SLOWLY UNTIL BARELY SOFT AND THEN ADD THE GREEN PEPPER.  WITH THE GREEN PEPPER, ADD THE GARLIC, OREGANO, THYME, BAY LEAF AND RED PEPPER FLAKES.  SAUTE ON MEDIUM HEAT UNTIL THE PEPPERS ARE BARELY SOFT.  ADD CHICKEN STOCK AND, AFTER SIMMERING FOR A SHORT WHIE (15 MINS OR SO), ADD CRUSHED TOMATOES AND THE TOMATO SAUCE.  ADD SUGAR AND TEXAS PETE.  RIGHT BEFORE SERVING, ADD FRESH SHRIMP.  SERVE OVER STEAMED RICE.