Authentic Shrimp Creole Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons salted butter
02 -
1 tablespoon olive oil
03 -
3 celery ribs, finely diced
04 -
1 small sweet onion, diced
05 -
1 green bell pepper, seeded and diced
06 -
3 garlic cloves, finely minced
07 -
1 tablespoon all-purpose flour
08 -
2 teaspoons Cajun seasoning
09 -
1 teaspoon sugar
10 -
½ teaspoon chili powder
11 -
¾ teaspoon salt
12 -
⅓ cup chicken broth
13 -
1 (15-ounce) can crushed tomatoes
14 -
1 tablespoon Worcestershire sauce
15 -
2 bay leaves
16 -
1 teaspoon Tabasco sauce (optional)
17 -
1 pound large shrimp, peeled, deveined, tails removed
→ For Serving
18 -
4 cups cooked white rice
19 -
Chopped flat-leaf parsley (optional)
# Instructions:
01 -
Heat butter and oil in a Dutch oven over medium heat. Add celery, onion, and bell pepper. Cook for 8-10 minutes, or until tender. Add garlic and continue cooking for 1 minute, or until fragrant.
02 -
In a small bowl, whisk together the flour, Cajun seasoning, sugar, chili powder, and salt. Add to the vegetables and cook, stirring constantly, for 1 minute, or until the spices are fragrant and the vegetables are evenly coated.
03 -
Pour in the broth and scrape the bottom of the pot to loosen any browned bits. Add the crushed tomatoes, Worcestershire sauce, bay leaves, and Tabasco sauce, if using. Bring to a boil over high heat and then reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, or until the sauce thickens.
04 -
Increase the heat to medium and add the shrimp. Cook for 4-5 minutes, or until the shrimp are cooked through and begin to curl.
05 -
Remove the bay leaves. Serve over white rice with chopped parsley and additional Tabasco sauce, if desired.
# Notes:
01 -
Homemade Cajun seasoning gives more control over spice levels. Store-bought options like 'Slap Ya’ Mama' or 'Emeril’s Blackened Seasoning' are good alternatives, but adjust the salt and spice to your taste.
02 -
To reduce the spice level, omit the Tabasco sauce. Add more to increase spiciness.
03 -
Leftovers can be refrigerated for up to 3 days in an airtight container. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.
04 -
For freezing, store the sauce without the shrimp in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat, and cook fresh shrimp to preserve texture.