Back in the fall I posted chicken recipes, a superstitous prayer to the baseball gods for a Yankees World Series win…of course they won in 6. Last week, I posted a jambalaya recipe hoping to loan my friends in New Orleans my sports mojo as the Saints vied for the Super Bowl title…31-17 Saints.
After the game I threw out an offer on Twitter to any other sports fans needing some recipe magic for upcoming events…Olympic medals…NBA World Championship, Stanley Cup, World Cup (I go international), Formula 1, Golf, Tennis, Ping Pong…I’ve got recipes for them all.
But today…we celebrate as we did after the World Series…with a recipe in honor of the winning team. For the after party we call on another New Orleans legend, Leah Chase. Ms. Chase, known as the Queen of Creole Cuisine, is the owner of Dooky Chase’s on Orleans Ave. Here is her Stewed Shrimp recipe.
Dooky Chase’s Stewed Shrimp
¼ cup vegetable oil
2 tablespoons all-purpose flour
½ cup onions, chopped
½ cup celery, chopped
2 cloves garlic, mashed and chopped
2 cans tomato sauce (16 ounces)
2 cups water
½ cup green bell pepper, seeded and diced
1 tablespoon Lawry’s seasoned salt
1 teaspoon red pepper flakes
1 teaspoon dried thyme leaves
2 tablespoons parsley, chopped
2 large white potatoes, peeled and quartered
1 pound shrimp, peeled and deveined
4 cups cooked long grain rice
1. In a heavy-bottomed 6- to 8-quart pot or deep cast-iron skillet, heat the oil over medium heat.
When the oil is hot, gradually stir in the flour. Cook over low heat, stirring constantly, using a
wooden spoon. Cook the flour until it forms a medium brown roux, about 20-30 minutes. The
roux will be very hot, use caution while stirring. Do not allow the roux to stick to the bottom of
the pot. If the roux sticks or burns, discard the mixture and start over. A roux that sticks or burns
will give the finished dish a bitter and scorched taste.
When the roux is the color of peanut butter, lower the heat, and add the chopped onions and
celery. Sauté the vegetables until the onions are translucent, about 7-10 minutes. Add the garlic,
tomato sauce, and simmer for 10 more minutes,
Slowly add the water, stirring as you pour. Be careful not to leave lumps. Continue to stir, add
bell pepper, seasoned salt, pepper, thyme, parsley. Increase the heat to medium and allow to
come to a boil. Cook for 5 minutes.
Add potatoes and continue cooking for 10 minutes. Lower the fire and add the cleaned shrimp.
Let the stew simmer until the potatoes and shrimp are done, about 10 minutes.
Serve over cooked white rice and garnish with parsley.
Photo Credit: Eugenia Uhl for The New York Times
