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.
Ingredients:
- 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
Instructions:
- 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.
- Add the onions, bell pepper, and celery, and cook until the vegetables are soft, about 10 to 12 minutes.
- Add the garlic and cook for another minute.
- 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.
- Add the seafood stock or chicken broth and bring it to a boil.
- Reduce the heat and let the mixture simmer for another 30 minutes.
- Add the shrimp and cook until pink and cooked through - about 5 to 10 minutes.
- Season with salt to taste.
- 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.
