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Shrimp creole is a Louisiana Creole dish that includes cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery, and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 cup seafood stock or chicken broth
  • 1 pound medium shrimp, peeled and deveined
  • Salt, to taste
  • Cooked rice, for serving
  • Chopped fresh parsley, for garnish
  1. Heat the oil in a Dutch oven over medium heat until the oil is ready and hot. Gradually stir in the flour and cook, stirring constantly, until it turns into a reddish-brown roux - about 15 to 20 minutes.
  2. Add the onions, bell pepper, and celery, and cook until the vegetables are soft, about 10 to 12 minutes.
  3. Add the garlic and cook for another minute.
  4. Combine the diced tomatoes, tomato paste, sugar, oregano, basil, thyme, cayenne pepper, black pepper, and bay leaf together. Bring to a boil, then reduce to low heat and leave to simmer for 30 minutes.
  5. Add the seafood stock or chicken broth and bring it to a boil.
  6. Reduce the heat and let the mixture simmer for another 30 minutes.
  7. Add the shrimp and cook until pink and cooked through - about 5 to 10 minutes.
  8. Season with salt to taste.
  9. Serve over cooked rice and garnish with chopped fresh parsley.
Shrimp Creole, as opposed to creamy shrimp Étouffée, has a tomato-based sauce. Also, due to the addition of cayenne pepper, shrimp Creole packs a bit more of a heat punch.

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