When Grandmama Whittle retired from FHU and both of her girls (my mom and aunt) were finally both back in Henderson, I remember her cooking many a meal for the families at her house. Yes, we had the typical Sunday lunches together as well as birthday meals, but she would cook supper at least once a week because that is what she could do to help. Last night, all those memories came back, but this time Grandmama was not in the kitchen - I was.
Some friends of Papa had brought him back 5 lbs. of shrimp that he put in the freezer. He asked me if I had a recipe that used shrimp so the family could enjoy the meal. I chose Shrimp Creole for the meal and yesterday for the family meal.
1.5 pounds of shrimp
1/4 c. flour
1/4 c. oil
1 can diced tomatoes
8 oz. tomato sauce
1 c. water
1/2 c. chopped bell pepper
1/2 c. chopped onion
1/2 t. salt
1/2 t. thyme
1/2 T. Tony Chachere's creole seasoning
a little parsley, chopped
Heat oil in large skillet. Add flour and stir constantly until roux is golden brown. Don't scorch. Stir in water and tomato sauce. Blend until smooth.
Add everything except shrimp and simmer for 30 minutes.
Add shrimp and cook 10 minutes longer or until shrimp are pink.
Serve over rice and with Texas Toast.
recipe from Cathy Welch - DH's momSo we gathered for a meal for shrimp creole, Texas toast, green beans and lima beans. We missed those who were not with us - Grandmama, Richard, Amy, Chuck, Jonathan, Rebecca, Jason, Jenny, Andrew and Mary Beth (we have grown a little since those days Grandmama use to cook), but know we thought of you all and love you very much. Who knows, we may start this tradition again. I think Grandmama would like that.