|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
As this recipe comes from the Gulf Coast, it traditionally is made with fresh, wild-caught Gulf shrimp. While you can enjoy it with any kind of shrimp, it is best to avoid farm-raised shrimp. Often, the shrimp you see in the refrigerated section of your grocery store are defrosted, previously-frozen shrimp. You'll get a better result if you buy good-quality frozen shrimp and defrost them immediately before cooking.
If you plan to freeze all or part of the sauce, don't add the shrimp until you are ready to reheat and serve.
- 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 (14 1/2-ounce) can diced tomatoes (undrained)
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 cup water (or shrimp stock, see variations, below)
- 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
- 3 to 4 pounds medium-size fresh shrimp (peeled, deveined)
- 1 tablespoon parsley (chopped)
- 4 to 6 cups cooked rice (or the amount desired for serving)
Gather the ingredients.
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, tomato paste, water, salt, black pepper, red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce, and bring to a boil.
Cover and reduce the 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. Do not overcook the shrimp or they will get tough and rubbery.
Remove the bay leaves.
Stir in chopped fresh parsley.
Serve over hot cooked rice and enjoy.
How to Store and Freeze
- Refrigerate leftover shrimp Creole in a covered container for up to 3 days. Reheat shrimp Creole in a saucepan over medium-low heat until it reaches 165 F.
- Freeze leftover shrimp Creole sauce for up to 3 months. Defrost frozen shrimp Creole in the refrigerator overnight. Reheat gently to 165 F.
- The sauce gets better as it has time for the flavors to blend. For a make-ahead tip, make the sauce and then refrigerate it, covered, to use in the next day or two. Or, you can freeze the sauce to use within a couple of months. To finish the dish, bring the sauce up to a simmer and add the shrimp.
- You can substitute a favorite Creole seasoning blend for the red pepper and black pepper. However, be sure to check the salt content of the seasoning blend and adjust the amount of salt you add accordingly.
- When peeling and deveining the shrimp, rinse them as little as needed. Too much rinsing will lessen their flavor.
- If your guests have different preferred spice levels, reduce the amount of red pepper and have hot sauce available on the table so those who like it spicier can take it up a notch.
- Change it up by adding 1-inch strips of catfish and reducing the amount of shrimp for a seafood creole. Or, you can simply make it a catfish creole, substituting it for all of the shrimp.
- Use seafood stock or shrimp stock instead of water for a deeper flavor. To make stock from the shrimp shells, heat 2 tablespoons of vegetable oil in a large saucepan. Add the shells and cook, stirring, for 3 minutes. Cover the shells with 4 cups of water and bring to a boil. Reduce the heat to low and simmer for 6 to 8 minutes. Strain the stock through a fine-mesh strainer. Discard the shells. Use 1 cup of the stock in the shrimp Creole recipe and freeze the remaining stock in 1-cup portions.