On the menu this week is a shrimp creole recipe from Col. Eric Towns, U.S. Army Garrison Fort Leonard Wood commander.
Towns said this recipe is special to him because it brings back a little piece of home.
“Growing up in southern Louisiana, food was such a big part of the culture and how people socialized,” Towns said.
“After 25 years in the Army, I still make the recipes that my extended family used to collectively make in that Louisiana kitchen … and the smell of Cajun food on the stove transports me right back there.”
COL Towns’ Shrimp Creole
2 tablespoons of vegetable oil
2 cups of finely chopped onions
1 ½ cups of finely chopped celery
1 ½ cups of finely chopped bell peppers
1 bay leaf
2 teaspoons of salt
½ tsp of white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
2 teaspoons of dried thyme leaves
1 ½ teaspoons of dried basil
1 tablespoon of minced garlic
28 oz can of diced tomatoes
Two 8 oz cans of tomato sauce
2 cups of seafood stock (see instructions in #1 below – need shrimp shells; 1 x onion [peeled and quartered]; 1 x celery stalk)
2 teaspoons of sugar
2 lbs of raw shrimp (shells removed and used for stock)
1) Make the seafood stock. Place shells in 6 cups of boiling water. Add the quartered onion and celery stalk. Cover and simmer for 1 hour. Strain out shells, onion, and celery. Set stock aside for later in recipe. Note: A leading “broth company” makes a good seafood stock that you can order online and skip this step.
2) Heat oil in 4 quart saucepan. Add onions, celery, and bell pepper. Sauté until soft.
3) Add spices, herbs, and garlic and sauté for 1 minute.
4) Add diced tomatoes, tomato sauce, sugar, and stock. After bringing to a boil, reduce heat to simmer, and cover. Stirring occasionally, simmer for 20 minutes, but longer is better.
5) If you are making this ahead of time, you can stop and refrigerate the sauce now.
6) Once you are ready to eat, bring sauce back to a simmer. Add shrimp and cook until pink (5-6 minutes)
7) Serve over rice.
What are you making for dinner? Want to be featured? Submit your photos and recipes to firstname.lastname@example.org.