Cook The Book: Shrimp Creole

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Serious Eats


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1/4 cup bacon drippings

1/4 cup all-purpose flour

1 1/2 cups chopped onions (about 1 large)

1 cup chopped shallots (about 4)

1 cup chopped celery (about 2 stalks)

1 cup chopped bell pepper (about 2)

4 cloves garlic, finely chopped

1 16-ounce can crushed tomatoes

1 8-ounce can tomato sauce

1 6-ounce can tomato paste

3 bay leaves

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon fresh thyme leaves

2 cups dry red or Burgundy wine

1 cup water or shrimp stock

1 tablespoon sugar

1 teaspoon salt

1 teaspoon freshly ground black pepper

Tabasco sauce

4 pounds large shrimp, peeled and deveined

1/2 cup freshly chopped parsley

Cooked rice, for serving

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