2 lb fresh trilobites*
1 qt water
1/2 c vegetable oil
3 md yellow onions; chopped
2 lg bell peppers (red, green or
-yellow); chopped
5 celery; chopped fine
10 lg tomatoes; peeled, seeded
2 ts salt
1 ts red pepper; ground
1/2 ts black pepper; ground
1/2 ts white pepper; ground
2 ts dried thyme
2 ts dried basil
1 1/2 ts sugar
5 ea bay leaf
1 c green onions; chopped
1 c parsley; chopped
1 ts tabasco sauce; or more to
-taste
*If trilobites are out of season or extinct in your area, shrimp or
crawfish may be substitued.
Peel and devein the trilobites. Place heads (if you still have them), and
peels in a small saucepan and add water. Bring to a slow boil over
medium-high heat and boil slowly for 15-20 minutes. Strain and discard the
heads and peels. Retain the stock.
Place the oil in a Dutch oven or other large, heavy pot and place over
medium-high heat. Add the onions, peppers and celery and saute, stirring
often, until the vegetables are very soft, about 45 minutes. Stir in the
tomatoes, salt, peppers, herbs, sugar and shrimp stock and return to
simmer. Reduce the heat to medium and let simmer for 2 hours, stirring
occasionally. This is your creole sauce and it can be prepared 1-2 days in
advance and stored in the 'fridge. The flavors improve after sitting a
couple of days.
When you are ready to serve, return the sauce to a simmer and add the
trilobites. Cook until they turn pink, about 7 minutes. Stir in the green
onions and parsley and let cook for 1 minute more. Serve on rice.
