Oak Alley's Shrimp Creole Recipe | Explore Louisiana

Ingredients

• 2 pounds headless jumbo Louisiana shrimp
• ⅓ cup vegetable oil
• ½ 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 ½ teaspoons Creole seasoning
• 1 tablespoon minced parsley
• 1 teaspoon dried basil
• 1 lemon, juiced
• 1 ½ tablespoons sugar
• 1 ½ teaspoons Louisiana-style hot sauce
• hot cooked rice