Creole Shrimp, Rice and Garlic Bread

I love Creole food! Something about it really appeals to me; the flavour palate, the cooking style, the spiciness, I'm not sure but it's fascinating! It's marvelous fun to be cooking away in my kitchen imagining a humid bayou, dancing fireflies and creole jazz. But barring a quick jaunt down to Louisiana this Saturday night I pulled out My New Orleans by Josh Besh and chose something fun.
Saturday evening was lovely and warm, a proper June night. Bright until I thought the dark would never come. There's no place nicer than home on such a night, so we decided to make a pitcher of sangria with the fruit we had on hand, switch on some jazz and enjoy a night on the porch with some spicy creole food.

Creole Shrimp  adapted from My New Orleans
serves 5-6

2 bags frozen raw shrimp (about 40), shells removed
2 white onions, diced
1 red bell pepper and 1 orange, diced
1 stick celery, diced
1 can crushed tomatoes
2 large tomatoes, diced
5 cloves minced garlic
1tbs lemongrass (I used paste)
1tsp chili flakes
salt and pepper
5 allspice berries
1 bay leaf
habanero tabasco
1/3 cup canola oil

• mix the raw shrimp with the lemongrass, chilli flakes and a little salt/pepper 
• heat the oil in a frying pan over moderate heat, add the shrimp in two batches and fry until pink, about 2 minutes. Remove from the pan and set aside
• add the garlic, onions, peppers and celery to the pan. Stir to avoid browning, cook for 8 minutes or until onions become translucent.
• Add in the crushed tomatoes, diced tomatoes, bay leaf and allspice berries. Add 3/4 cup of water as well. Mix well, then leave to simmer for 20 minutes, stirring occasionally.
• Add in the habanero tabasco sauce, I used a generous 3 glugs but whatever you prefer.
• Simmer another 10 minutes then add in the shrimp. They don't need to cook, just warm them in the sauce for 3 minutes, stirring, the serve over white rice.

Garlic Bread

1 baguette

2 sticks unsalted butter

fresh thyme

7 minced garlic cloves

1/4 tsp salt

• preheat the oven to 375F and line a baking sheet with tin foil or a silpat.
• Cut the baguette in half then cut each half in half horizontally, so you have four equal pieces of bread.
• melt the butter and mix in the minced garlic, the thyme and salt. Spread this butter mixture evenly over the open faces of the four bread pieces.
• Place the bread in the oven and bake for 10-15 minutes, or until the bread is starting to brown.

Minor Swing - Django Reindhart