Shrimp Creole Add garlic, paprika, thyme, oregano, and cayenne and. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently.

Ingredients of Shrimp Creole

  1. You need 1 stick of butter.
  2. It's 4 tbsp of flour.
  3. It's 1 cup of minced onion.
  4. You need 1 cup of chopped celery.
  5. It's 1 cup of chopped multi color mini sweet peppers.
  6. It's 1 cup of halved seeded grape tomatoes.
  7. Prepare 1-2 lbs of peeled deveined or purged shrimp.
  8. It's 1/3 cup of marinara sauce.
  9. You need to taste of Worcestershire sauce.
  10. Prepare to taste of Tony Chachere's seasoning.
  11. Prepare to taste of Italian seasoning blend.
  12. Prepare to taste of Tabasco.
  13. Prepare 1 cup of vegetable broth (increase to 1 1/2 cup for 2lbs shrimp).
  14. You need of additional veggie broth for cooking veggies and thinning roux.
  15. Prepare of cooked rice for service.
  16. You need of cornstarch slurry if necessary.

Shrimp Creole step by step

  1. In a large skillet, or small Dutch oven sweat onion, peppers, and celery with vegatable broth as needed to keep moist, cook till softened.
  2. Add butter, melt with veggies, add flour 1 tbsp at a time, thinning with veggie broth if too thick, cook till caramel color, resulting in a veggie roux.
  3. Add Worcestershire sauce, marinara sauce, Tony Chachere's seasoning, Italian blend seasoning, 1 cup vegatable broth, cook to marry flavors and thicken consistency.
  4. Add shrimp and tomatoes, cook till shrimp turn pink about 5-10 mins stirring constantly, if roux becomes too looose, thicken with cornstarch slurry.
  5. Serve over cooked rice, add Tabasco sauce and additional Tony Chachere's seasoning to taste. Enjoy!.

Shrimp Creole originated in South Louisiana where gulf shrimp are plentiful. The shrimp are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal for family gatherings or potlucks. There's another famous New Orleans dish called Shrimp Etouffee which it shouldn't be confused with because that dish has a roux base. Shrimp Creole is a super-simple dish!

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