Oak Alley's Shrimp Creole Recipe | Explore Louisiana

Ingredients

• 2 pounds headless jumbo Louisiana shrimp
• 1/3 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 1 (6 oz) can tomato paste
• 1 (14 oz) can diced tomatoes
• 1 (16 oz) can sliced mushrooms, drained
• 1 1/2 teaspoons Creole seasoning
• 1 tablespoon minced parsley
• 1 teaspoon dried basil
• 1 lemon, juiced
• 1 1/2 tablespoons sugar (optional)
• 1 1/2 teaspoon Louisiana-style hot sauce