This Orleans Style Shrimp Creole is a rich, flavorful dish combining succulent shrimp with a spiced tomato-based sauce, perfect for serving over freshly boiled rice. Here’s how to make this delicious dish step by step.
Ingredients:
- Butter: 1 tablespoon
- Olive Oil: 1 tablespoon
- Yellow Onion: 1 cup, chopped
- Celery: 1 cup, chopped
- Green Bell Pepper: 1 cup, chopped
- Garlic: 2 cloves, chopped
- Flour: 3 tablespoons
- Tomato Sauce: 1 can (8 ounces)
- Chicken Broth: 1 can (14 ounces)
- Black Pepper: ⅛ teaspoon
- White Pepper: ⅛ teaspoon
- Cayenne Pepper: ⅛ teaspoon
- Medium Shrimp: 1 pound, peeled and deveined
- Lemon Juice: 1 teaspoon
- Bay Leaves: 2 whole
- Boiled Rice: 2 cups (see recipe for New Orleans Style Boiled Rice)
- Green Onion Tops: for garnish, sliced
Instructions:
1. Prepare the Ingredients:
- Peel and devein the shrimp.
- Chop the yellow onion, celery, green bell pepper, and garlic cloves.
- Measure out all spices and set aside.
2. Start the Base:
- In a large, heavy-bottomed pot (or a traditional black cast iron pot), melt 1 tablespoon of butter over medium heat.
- Add 1 tablespoon of olive oil to the melted butter.
3. Sauté the Vegetables:
- Add the chopped onions, celery, bell peppers, and garlic to the pot.
- Cook over medium heat, stirring frequently, until the vegetables are softened and wilted, about 5 minutes.
4. Make the Roux:
- Sprinkle 3 tablespoons of flour over the sautéed vegetables.
- Stir continuously to blend the flour with the vegetables, cooking for 2-3 minutes to form a light roux (this helps thicken the sauce).
5. Add Liquids and Seasonings:
- Pour in the 8 ounces of tomato sauce and 14 ounces of chicken broth, stirring well to integrate the roux.
- Season with ⅛ teaspoon each of black pepper, white pepper, and cayenne pepper.
- Bring the mixture to a low boil.
6. Simmer:
- Once boiling, reduce the heat to low and let the mixture simmer gently for 30 minutes, stirring occasionally.
7. Add the Shrimp:
- Add the peeled and deveined shrimp to the pot.
- Stir in 1 teaspoon of lemon juice and add 2 bay leaves.
- Cover the pot and continue to simmer for an additional 20 minutes until the shrimp are pink and cooked through.
8. Final Steps:
- Remove the pot from the heat.
- Let the dish stand, covered, for about 10 minutes to allow the flavors to meld.
9. Serve:
- Spoon the shrimp creole over freshly boiled rice.
- Garnish with sliced green onion tops for added color and flavor.
Notes:
- Boiled Rice: For the best pairing, check out the recipe for New Orleans Style Boiled Rice, which complements this dish perfectly.
- Serving Suggestions: This dish is traditionally hearty and spicy. Adjust the level of cayenne pepper to suit your heat preference.
- Storing: Leftover Shrimp Creole can be stored in an airtight container for up to 3 days in the fridge, or frozen for up to a month. To reheat, thaw in the refrigerator overnight and heat gently.
Enjoy this vibrant, flavorful dish that brings the taste of New Orleans to your kitchen!