Pasta Creole


Posted on June 4, 2013 at 10:17 AM

Updated Tuesday, Jun 4 at 10:22 AM

Chef Michael Devits', of the New Orleans School of Cooking, recipe for Pasta Creole


¼ c. Onion –diced
¼ c. Celery –diced
¼ c. Green pepper –diced
¼ c. Green Onion

¼ c. Parsley-finely chopped
Garlic to taste
3 Bay leaves

4 lg. Creole Tomatoes- cut in wedges
20 Shrimp
Joe’s Stuff to taste
1 Lemon sliced very thin
1 c. Lemon
1 c. Stock (seafood, shrimp or chicken)
¼ c. Flour
¼ c. Pecan Oil (butter, olive, veg oil)
¼ c. Pasta cooked al dente

In a large/deep skillet heat pecan oil and sauté trinity until soft. Add garlic and continue to cook 2 minutes. Add flour to mixture and cook 2 minutes. Add bay leaves and Joe’s Stuff.  Add ¼ c. stock. Add half of the green onion and half of the parsley. Continue to cook 2 minutes. Taste and adjust seasoning. Add shrimp and cook 1 minute. Add pasta and mix. Lay tomato wedges and lemon slices on top and cover.  Cook 2 minutes or until wedges start to “melt.”

Makes: 4 servings.