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This recipe is not for WFO but could possibly be adapted for it.
SHRIMP CREOLE FEEDS 10
WHEN MAKING MULTIPLE BATCH ADD SPICE BY TASTE
(if doubling the batch double the spice but after that you have to go by taste)
SHRIMP PEELED & COOKED 2 LBS
TOMATOES DICED 6 CUPS
FRESH PARSLEY 2 BUNCHES
PABLANO PEPPER DICED 1 DICED
ONIONS DICED 2 CUPS
SALT 2 TBSP
BLACK PEPPER 1/2 TBSP
WHITE PEPPER 1/2 TBSP
CAYENNE PEPPER 1/2 TBSP
SUGAR 1.0 TBSP
BELLPEPPER DICED 1 CUPS
GARLIC MINCED 2 CLOVES
FLOUR 4 TBSP
GREEN ONION CHOPPED 1 BUNCHES
OIL 2 TBSP
CELERY CHOPPED 1/2 CUPS
Heat oil and make a dark roux with flour(dark brown not black, if it smells burned it is). Combine onion, celery, peppers, green pepper and
garlic and add to roux. Cook until vegetables are tender, about 10 minutes. Add seasonings
Stir in tomatoes and rest of ingredients except shrimp then bring to boil, reduce heat and simmer for 1 hour. Add shrimp and simmer for
5 minutes, serve over rice.
RICE
RICE UNCOOKED 3 CUPS
WATER 4 1/2 CUPS
SALT 1 TSP (rice needs salt during cooking so add it do not go without)
OIL 2 TBSP
Put oil in pot and heat then add rice and stir till rice is well coated and start changing color slightly.
Add water then bring to light boil. Cover and reduce to low simmer for 20 minutes
(DO NOT LIFT COVER DURING THIS TIME) Turn off heat and fluff rice, let sit for 10 minutes and fluff again then serve.
Now for some ideas on conversion to WFO.
I HAVE NEVER DONE THIS IN A WFO SO ITS UNDISCOVERED TERRITORY HERE. Play with this idea as a starting point.
Flour from oven floor that has browned could be used for the roux as long as it hasnt burned (turned black and smells that way) BTW dark roux is about the color af an old penny. If none on the floor then add some to a pan or floor while doing pizzas and stir it around quite often to keep it even cooked and prevent burning.
Coat the veggies with the oil and place inside oven to cook slightly tender.
now combine roux (browned flour) into veggies and stir to dissolve.
now in a oven suitable container that will hold about 5 1/2 quarts add veggies with roux and tomatoes and rest of ingredients except shrimp. Add water to cover ingredients. Place back into oven and allow it to come to a simmer for about an hour. Shrimp can be added and allowed to sit on counter for about 5 minutes. No need to return to oven becuse shrimp are already cooked and just nned to be warmed.
I think I would start this at the end of the pizza stage of temp zone in oven. Somebody try it out and play with it to make it work
SHRIMP CREOLE FEEDS 10
WHEN MAKING MULTIPLE BATCH ADD SPICE BY TASTE
(if doubling the batch double the spice but after that you have to go by taste)
SHRIMP PEELED & COOKED 2 LBS
TOMATOES DICED 6 CUPS
FRESH PARSLEY 2 BUNCHES
PABLANO PEPPER DICED 1 DICED
ONIONS DICED 2 CUPS
SALT 2 TBSP
BLACK PEPPER 1/2 TBSP
WHITE PEPPER 1/2 TBSP
CAYENNE PEPPER 1/2 TBSP
SUGAR 1.0 TBSP
BELLPEPPER DICED 1 CUPS
GARLIC MINCED 2 CLOVES
FLOUR 4 TBSP
GREEN ONION CHOPPED 1 BUNCHES
OIL 2 TBSP
CELERY CHOPPED 1/2 CUPS
Heat oil and make a dark roux with flour(dark brown not black, if it smells burned it is). Combine onion, celery, peppers, green pepper and
garlic and add to roux. Cook until vegetables are tender, about 10 minutes. Add seasonings
Stir in tomatoes and rest of ingredients except shrimp then bring to boil, reduce heat and simmer for 1 hour. Add shrimp and simmer for
5 minutes, serve over rice.
RICE
RICE UNCOOKED 3 CUPS
WATER 4 1/2 CUPS
SALT 1 TSP (rice needs salt during cooking so add it do not go without)
OIL 2 TBSP
Put oil in pot and heat then add rice and stir till rice is well coated and start changing color slightly.
Add water then bring to light boil. Cover and reduce to low simmer for 20 minutes
(DO NOT LIFT COVER DURING THIS TIME) Turn off heat and fluff rice, let sit for 10 minutes and fluff again then serve.
Now for some ideas on conversion to WFO.
I HAVE NEVER DONE THIS IN A WFO SO ITS UNDISCOVERED TERRITORY HERE. Play with this idea as a starting point.
Flour from oven floor that has browned could be used for the roux as long as it hasnt burned (turned black and smells that way) BTW dark roux is about the color af an old penny. If none on the floor then add some to a pan or floor while doing pizzas and stir it around quite often to keep it even cooked and prevent burning.
Coat the veggies with the oil and place inside oven to cook slightly tender.
now combine roux (browned flour) into veggies and stir to dissolve.
now in a oven suitable container that will hold about 5 1/2 quarts add veggies with roux and tomatoes and rest of ingredients except shrimp. Add water to cover ingredients. Place back into oven and allow it to come to a simmer for about an hour. Shrimp can be added and allowed to sit on counter for about 5 minutes. No need to return to oven becuse shrimp are already cooked and just nned to be warmed.
I think I would start this at the end of the pizza stage of temp zone in oven. Somebody try it out and play with it to make it work
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