Thicker than a gumbo but filled with all the flavors of southern cooking, the tomato-based shrimp creole is definitely comfort food. Served over piping-hot rice and packed with spices (and a bit of a kick), shrimp creole is a favorite in New Orleans.
How can you make it your own? How long you simmer it helps determine its thickness, so you can keep it simmering for even longer if you like a really thick creole. You can also adjust some of the ingredients – like the hot sauce or Cajun seasoning – to match your spice preference.
You can even cook Creole rice – add a little bit of butter and a couple bay leaves to the traditional rice and water combo – when you’re steaming or boiling rice for some added flavor.
- 1 pound of medium shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 tablespoon of unsalted butter
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 stalk of celery, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 28-ounce can of crushed tomatoes, not drained
- 1 tablespoon of all-purpose flour
- 3 tablespoons of chicken broth (or shrimp broth, if you can find it/make it!)
- 1/2 teaspoon of Cajun or Creole seasoning, to taste
- Couple dashes of Worcestershire sauce
- Couple dashes of hot sauce, to taste
- 1 green onion, sliced
- 1 tablespoon fresh parsley, chopped
- Cooked rice
- If not purchased already peeled and deveined, peel and devein the shrimp and pat them dry with paper towels. Set them aside for now (and consider using the shells to make shrimp stock – click here for a recipe).
- Put a large skillet over medium heat and add the butter and olive oil. Once heated, then add the onion, green pepper, and celery and saute for about 5 minutes until they are all tender.
Then, add the crushed tomatoes, salt, cayenne pepper, garlic, and bay leaf and bring the mixture to a boil. Reduce the heat to medium-low and simmer until reduced and thickened, for about 30 minutes.
- In a small dish, stir the flour and chicken broth (or shrimp broth/stock) and then stir this into the tomato mixture. Cook for another 5 minutes.
- Sprinkle the shrimp with the Cajun/Creole seasoning and add them to the tomato mixture. Add the Worcestershire and hot sauces and stir everything together.
Cook the mixture for 5 to 6 minutes, or until the shrimp start to look opaque and cooked all the way through.
- Stir in the green onion and parsley and let the entire mixture get heated all the way through.
Once hot enough, serve the mixture over hot rice.
Recipe adapted from Deep South Dish