Shrimp Creole is a classic New Orleans dish with both Spanish and French undertones. It consists of shrimp cooked in a spicy mixture of diced tomatoes and the trinity of onion, celery and bell pepper. Traditionally, shrimp creole is served with cooked white rice. Add a piece of freshly baked crusty french bread for an amazing meal!
Ingredients for Spicy New Orleans Shrimp Creole:
I used the following ingredients for this delicious New Orleans classic: unsalted butter, onions, green bell pepper, celery, garlic, all purpose flour, salt, sugar, cayenne pepper, petit diced tomatoes, chicken stock, Worcestershire sauce, hot sauce, fresh shrimp, Creole seasoning, and chopped green onion tops. For the Creole seasoning, I used Emeril’s Essence.
Making the Shrimp Creole:
I started by melting the butter in a large saucepan over medium heat. Then, I added the trinity – onions, celery, and bell pepper. I cooked the trinity for about 10 minutes until the vegetables had started to soften.
Next, I added the garlic, and cooked the mixture for about 30 seconds until the garlic was fragrant. Then, I added the flour, salt, sugar, and cayenne pepper. I gave the mixture a stir, and added the tomatoes, chicken stock, Worcestershire sauce, and hot sauce.
I brought the creole mixture to a boil, stirring constantly. Then, I lowered the heat to low, covered the pan, and cooked it for about 30 minutes until the vegetables were tender.
Meanwhile, I got the shrimp ready by mixing it with the Creole seasoning. After the tomato mixture had simmered for 30 minutes, I added the shrimp, and stirred to combine everything. I let the shrimp cook for 3 to 4 minutes until they were pink and cooked through.
I served the Spicy New Orleans Shrimp Creole with white rice that I had cooked according to package instructions, and crusty french bread. Yum!