This shrimp Creole is a classic Louisiana dish, made with a tomato-based Creole sauce with the traditional "Holy Trinity" of vegetables: onions, bell peppers, and celery.
This Creole sauce is a thickened mixture of tomato sauce, chopped vegetables, garlic, and spices. Add extra hot pepper sauce or cayenne if you like a spicier sauce.
- 3 to 4 lbs medium-size fresh shrimp (peeled, deveined)
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 cups onion (chopped)
- 1 cup celery (chopped)
- 3/4 cup green onions (chopped)
- 1 large green bell pepper (chopped)
- 2 cloves garlic (minced)
- 1 can (14.5 ounces) diced tomatoes (undrained)
- 1 can (8 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 cup water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon red cayenne pepper (ground)
- 2 bay leaves
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- dash hot pepper sauce
- 1 tablespoon chopped parsley
- hot cooked rice (amount desired for serving)
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
- Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.
- Stir in diced tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally.
- Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Remove the bay leaves.
- Stir in chopped fresh parsley and serve over hot cooked rice.
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|Nutritional Guidelines (per serving)|