Shrimp Creole

[Wingman]

I purchased a used copy of Richard and Rima Collin’s The New Orleans Cookbook which I’m sure some on here are acquainted with since the word “quintessential” is often used when reviewing it.  It is a first edition copy in perfect condition which cost less than the postage to send it.  I bought it mostly for two recipes, this being one of them, but after spending some time with it I can see that there will be many others made attempted.

I halved the recipe since it’s just my honey and me.  The recipe calls for a 6-8 Qt pot but I used a 4 quart and there was enough room for the whole recipe.  I left the heat alone and I didn’t think it was overly spicey but wifey did.  Click the link for the recipe http://www.deansmiley.com/Files/Shrimp%20Creole/Shrimp%20Creole%20NOLA%20cookbook.jpg .

The fixins



First you make a roux.



Then in go the veggies.



We do a little browning.



Then the tomatoes and spices, and finally the shrimp.



Then it's time to eat.



Yum yum. 



Which old-timer knows what this boxy thingy is?

[sliding_billy]

That loosk delicious.

[Smokin Don]

That is a gooey mess of goodness!!! Looks delicious!!! I would say the thingy is a butter mold. Don

[teesquare]

Looks awesome! And...I too think it is a butter mold.

[drholly]

Beautiful! Butter mold too.

[ACW3]

The Shrimp Creole looks fantastic. 

Art

[Las Vegan Cajun]

Dat looks like Shrimp Creole you'd find in some of the finest restaurants in New Orleans, you done good.  And I say it's a butter mold too.

[hikerman]

Very nice dish you cooked!

[Wingman]

Smoking Don was right on.  It is a butter mold and it does work.  My wife has used it 3-4 times.  It was her grandmother's.

[Willy]

Beautiful plate Wingman, had it many times and always go back for thirds