50 minutes
A delicious and flavorful Creole shrimp dish served over steamed rice, perfect for bringing the vibrant flavors of Creole cuisine to your table.
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Shrimp, peeled and deveined
0 lb
Creole Seasoning, homemade or store-bought
teaspoons
0 stick
cups
Yellow Onion, finely chopped
each
Celery Ribs, thinly sliced
each
Bell Pepper, seeded and finely chopped
each
Garlic Clove, minced
each
Tomato Sauce, no salt added
0 oz
Hot Sauce, to taste
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
each
cups
Chopped Flat-Leaf Parsley, leaves and tender stems
cups
Steamed Rice
to serve
1. Make Creole Seasoning
Mix the smoked paprika, chili powder, onion powder, garlic powder, cayenne pepper, sea salt, and black pepper in a small bowl to make the Creole seasoning.
2. Season Shrimp
Toss the peeled and deveined shrimp with one teaspoon of the Creole seasoning.
3. Make Roux
Melt the butter in a Dutch oven or a large, heavy skillet over medium heat. Sprinkle in the flour and stir constantly with a wooden spoon for about 10 minutes until the roux reaches the color of peanut butter.
4. Cook Vegetables
Add the finely chopped onion, celery, and bell pepper to the roux. Increase the heat slightly and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Simmer Sauce
Stir in the water, tomato sauce, hot sauce, sugar, thyme, oregano, basil, bay leaves, and the remaining teaspoon of Creole seasoning. Season with fine sea salt and black pepper to taste. Bring the mixture to a simmer, reduce the heat to low, cover, and let it simmer gently for about 10 minutes.
6. Cook Shrimp
Add the seasoned shrimp to the simmering sauce. Cook for about 5 minutes, turning halfway through, until the shrimp are opaque and cooked through.
7. Rest and Garnish
Remove the pot from the heat and let it stand uncovered for about 10 minutes. Garnish with chopped scallions and parsley.
8. Serve
Serve the shrimp and sauce over steamed rice.
Use a thicker, roux-based sauce with crawfish or shrimp for a rich and velvety dish.
Swap the shrimp for chicken, andouille sausage, and shrimp, and add rice to cook in the pot.
Add okra and file powder, using a mix of seafood, chicken, and sausage, served with rice.
Stuff bell peppers with Creole shrimp, rice, and holy trinity, then bake.
Mix in scallops or chunks of white fish like halibut. Add spicy andouille sausage for a surf and turf version.
Start with fresh, wild-caught shrimp if possible. The flavor and texture are superior to frozen or farm-raised varieties. Opt for shell-on shrimp, as cooking them in their shells can add depth to the flavor.
The foundation of any Creole dish is the 'Holy Trinity' of onion, bell pepper, and celery, chopped to a uniform size for even cooking. Cook them down until very soft and aromatic to develop flavor.
Let the sauce simmer gently to meld the flavors, but be cautious not to overcook the shrimp; they should be added towards the end and need only a few minutes to cook through.
Cook your flour and fat slowly to a rich, dark brown color for the right texture and flavor. Use a heavy-bottomed pan to prevent hot spots and ensure even cooking.
Always taste your dish before serving. Adjust seasonings as needed to perfect the balance of spices, heat, savory, and sweet.
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