Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1/4 cup of all-purpose flour
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can of diced tomatoes (14.5 ounces)
- 1 can of tomato sauce (8 ounces)
- 1 cup of chicken broth
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of hot sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1 bay leaf
- 2 cups of cooked white rice
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the flour and stir constantly until the mixture turns a dark brown color, about 5-7 minutes.
3. Add the onion, green bell pepper, celery, and garlic to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, hot sauce, salt, black pepper, thyme, oregano, and bay leaf to the skillet. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
6. Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 5-7 minutes.
7. Remove the bay leaf from the skillet.
8. Serve the shrimp creole over cooked white rice and garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for the vegetable oil
- Low heat for simmering the creole
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 390
- Fat: 13g
- Carbohydrates: 44g
- Protein: 25g
- Sodium: 1,400mg
Substitutions for ingredients:
- You can use any type of rice instead of white rice.
- You can use vegetable broth instead of chicken broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add sliced andouille sausage to the creole for a spicier flavor.
- You can add okra to the creole for a thicker texture.
- You can use crawfish instead of shrimp for a different seafood flavor.
Tips and tricks:
- Make sure to stir the flour constantly when making the roux to prevent it from burning.
- Use fresh shrimp for the best flavor.
- Adjust the amount of hot sauce to your liking.
Storage instructions:
- Store any leftover creole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the creole in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the creole in a large bowl or individual bowls.
- Garnish with fresh parsley for a pop of color.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side of cornbread or French bread.
Suggested side dishes:
- Cornbread
- French bread
- Steamed vegetables
Troubleshooting advice:
- If the creole is too thick, add more chicken broth or water to thin it out.
- If the creole is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent any foodborne illnesses.
Food history:
- Shrimp creole is a classic Louisiana dish that originated in New Orleans in the late 1800s.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the shrimp creole over cooked white rice for a classic presentation.
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Region: Louisiana