Bienville Grill Shrimp Creole

Posted by LladyRusty at recipegoldmine.com

Source: Chef Mike Hall - Bienville Grill - 13NEWS Lunchbreak Tuesday July 27th, 2000

4 tablespoons butter
1 large onion, diced
2 medium bell peppers, diced
2 stalks celery, sliced
2 tablespoons chopped garlic
4 cups chicken or shrimp stock
4 cups tomato sauce
4 cups diced tomatoes
3 bay leaves
1 teaspoon thyme
Salt/white pepper to taste
Cayenne pepper to taste

Saut� all vegetables in butter. Add remaining ingredients and simmer two hours, adding water if too thick. If too thin, reduce over high heat. Add salt and pepper last. Add 1 pound peeled shrimp and 2 tablespoons butter to 1 quart Creole sauce. Simmer 20 minutes.