The James T. Callow Folklore Archive

BLACK-AMERICAN RECIPE FOR SHRIMP CREOLE

4 TABLESPOONS BACON DRIPPINGS
2 MEDIUM SIZED ONIONS
1 GREEN PEPPER
1 1/2 CUPS CELERY, CHOPPED FINE
1 QUART TOMATOES
3 TABLESPOONS TOMATO PASTE
SALT AND PEPPER - SEASONED YOUR WAY
4 CUPS COOKED SHRIMP
PEPPER SAUCE
CHOP (VERY SMALL PIECES) ONIONS, GREEN
PEPPER AND CELERY AND SAUTE IN BACON
DRIPPINGS FOR 15 TO 20 MINUTES ON LOW
TO MEDIUM HEAT (DO NOT BURN). ADD QUART
OF TOMATOES AND 3 TABLESPOONS OF TOMATOE
PASTE. LET THIS SIMMER SLOWLY, LOW HEAT
TO A THICK CONSISTENCY FROM 30-45 MINUTES.
ADD PEPPER SAUCE TO TASTE. ADD COOKED
SHRIMP 15 MINUTES BEFORE SERVING. (FRESHLY
COOKED SHRIMP SHRIMP IS BETTER). CAN BE
SERVED OVER RICE.

Submitter comment: RECIPE PASSED TO 89 YEAR OLD AUNT FROM HER
MOTHER.

Where learned: LOUISIANA

Date learned: 00-00-1960