Braden Family Cookbook
Emeril Lagasse/Commander’s Palace
Combine all spices.
If using whole ingredients such as pepper of spice leaves, put them in
a spice mill and process into a fine powder.
Make the Creole seasoning.
Save remaining amount not used in an airtight container.
Melt the butter in a large
heavy skillet. Add the onion,
bell pepper, celery and garlic and cook over medium heat, stirring
occasionally until softened, but not browned, about 5 minutes. Add 2 tbsp. of the Creole seasoning, the bay leaves, paprika
and cayenne and cook for 30 seconds. Add
the chicken stock, bring to a boil and simmer for about 5 minutes until
slightly reduced. Add the
tomatoes, and cook, stirring occasionally, for about 5 minutes. Add the green onions, Worcestershire sauce, hot sauce and
salt, reduce the heat to low and cook until thickened, about 10 minutes.
Heat the vegetable oil in a
large skillet. When it begins to
shimmer, add the shrimp and 2 tbsp. of the Creole seasoning.
Cook over moderately high heat, stirring occasionally, until the shrimp
are just cooked and barely pink, about 30 seconds.
Add the tomato sauce and cook over moderate heat until the shrimp are
just cooked through, about two minutes.
Serve over steamed white rice right away.
Let it sit and the shrimp just cooks and cooks and cooks.