SHRIMP CREOLE NEW ORLEANS STYLE

SHRIMP CREOLE

The way we cook Shrimp Creole in Louisiana

My Down On The Bayou recipe

Feeds 4 to 6 people

3 LBS of medium shrimp

3 Bay leaves

4 stalks of celery

½ TSP of garlic, or to taste

1 large bell pepper

1 bunch of fresh parsley, or to taste

½ onion, or to taste

1-8oz can of stewed tomatoes

2- 8oz cans of tomato sauce

1-tsp of creole seasoning, or to taste (I use Tony Chacheres creole seasoning)

2-tsp of olive oil

Since I live in Louisiana near the coast, fresh off the boat shrimp are available most of the year. But for those who are not as blessed as I am, frozen shrimp will have to do.

How to prepare shrimp: thaw frozen shrimp and wash before using.

If fresh shrimp are used, peel and remove heads, put the peels and heads in a colander rinse well. Put them in a medium pot, add water and 1tsp of creole seasoning. Bring water to a boil then lower heat, cook for 15 min.

Strain, separate, and dispose of peels and heads from stock. Now you just made the best stock ever, to add to your shrimp creole.

OK LETS GET STARTED COOKING

I like to use about 2tsp of olive oil, with about 4 pads of butter, in a large pot. Over medium heat. Now add your chopped onions, celery, bell pepper and garlic, cook until vegetables start to soften, but do not over cook.

Now you can add your creole seasoning and the flour, stir well and continue to cook for a few more minutes.

We can now add your stock, (I like my sauce somewhere between thick and thin, the amount of stock liquid you use will determine this, it’s up to you) add the tomato sauce and stewed tomatoes. Now add bay leaves and shrimp. Then lower heat and cook for 30 more minutes.

Don’t forget the rice and that’s about it, except to enjoy this wonderful dish.

We are an Amazon Affiliate and will receive a small commission when you purchase an item from this site

with no additional cost to you, Thank you for your consideration, Ed Pichon