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!
Spicy New Orleans Shrimp Creole
- 4 Tablespoons unsalted butter
- 1 cup chopped onions
- ½ cup celery chopped
- ½ cup green pepper seeded and chopped
- 5 cloves garlic minced
- 2 Tablespoons all-purpose flour
- ¼ teaspoon Kosher salt
- 1 teaspoon sugar
- ¼ teaspoon cayenne pepper
- 14.5 ounce can petit diced tomatoes
- 1 cup low sodium chicken broth
- 1 teaspoon Worcestershire Sauce
- ¼ teaspoon hot sauce or to taste
- 1 ½ pounds shrimp peeled and deveined
- 1 teaspoon Creole seasoning
- 1 Tablespoon green onion tops chopped (for garnish)
- 2 cups cooked white rice cooked according to package directions
- Melt butter in a large sauce pan, over medium heat. Add the onions, celery, and green pepper. Sauté over medium heat for about 10 minutes, until vegetables begin to soften. Add garlic; cook until fragrant, about 30 seconds. Add salt, sugar, cayenne pepper, and flour; stir to combine. Add diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce. Bring the mixture to a boil; cover pan and reduce heat to low. Simmer for 30 minutes, or until vegetables are tender.
- Toss the shrimp with Creole seasoning. Add to tomato mixture. Cook the shrimp ntil they are pink and cooked through,3 to 4 minutes.
- Serve with white rice, garnished with chopped green onions.
- Yield: 4 servings.