Ingredients
Creole
- 2 TBS canola oil
- 1 ½ pounds of local shrimp
- 1 TBS Old Bay
- 6 cups creole sauce
- 12 cups Savannah red rice
- Parsley
Creole Sauce
- ½ pound bacon – large dice
- 1 yellow onion – large dice
- 3 stalks celery – large dice
- 1 green pepper – large dice
- 1 TBS chopped garlic
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ½ tsp thyme
- ½ tsp oregano
- 3 bay leaves
- 3 dashes Tabasco sauce
- 1 ½ oz chicken base
- ¼ cup tomato paste
- 6 cups tomato strips
Savannah Red Rice
- 12 cups white rice
Savannah Mix
- 1 pound bacon – medium dice
- 1 cup yellow onion – small dice
- ½ cup green pepper – small dice
- 1 TBS garlic
- 2 TBS oregano
- 1 TBS thyme
- ½ TBS basil
- 3 ½ TBS sugar
- 1 TBS salt
- 1 TBS black pepper
- 3 chipotle peppers – finely diced
- 1 cup tomato paste
- 4 cups tomato strips
Directions
Creole
In a warm sauté pan add oil to coat pan. Add shrimp and season with Old Bay. Cook until shrimp begins to turn pink and then add creole sauce. Bring sauce to a simmer and check doneness of shrimp. Place 2 cups of Savannah red rice on each plate and top with 1 cup creole sauce and shrimp mixture. Garnish plate with parsley.
Creole Sauce
Cook bacon in sauce pot over medium heat until browned. Add onion, celery, pepper and garlic. Cook vegetables until onion becomes translucent. Add all seasonings: cayenne, black pepper, thyme, oregano, bay leaves, Tabasco and chicken base. Cook for five minutes or until very fragrant. Next, add tomato paste and tomato strips and bring to a boil. Reduce heat and simmer for 20 minutes. Remove bay leaves when finished.
Savannah Red Rice
Mix together
Savannah Mix
Cook bacon in sauce pot over medium heat until browned. Add onions green peppers and garlic. Add oregano, thyme, basil, sugar, salt and black pepper when onions are translucent. Then, add tomato paste and tomato strips and simmer for 20 minutes.
