Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 tbsp. tomato paste
- 1 tsp. sugar
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 bay leaf
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 tbsp. Worcestershire sauce
- 2 tbsp. hot sauce
- 2 tbsp. chopped fresh parsley
- Cooked white rice, for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot 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 pot and cook until the vegetables are softened, about 5 minutes.
4. Add the diced tomatoes, tomato sauce, tomato paste, sugar, paprika, thyme, oregano, salt, black pepper, cayenne pepper, and bay leaf to the pot. Stir to combine.
5. Pour in the chicken broth, Worcestershire sauce, and hot sauce. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes.
7. Add the shrimp to the pot and cook until they are pink and cooked through, about 5-7 minutes.
8. Remove the bay leaf from the pot.
9. Serve the shrimp creole over cooked white rice and garnish with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the flour and vegetables
- Low heat for simmering the sauce and cooking the shrimp
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 311
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 172mg
- Sodium: 1439mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 8g
- Protein: 28g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken, sausage, or a combination of both.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- If you don't have hot sauce, you can use cayenne pepper or red pepper flakes instead.
Variations:
- Add diced okra to the pot for a traditional Creole flavor.
- Use diced tomatoes with green chilies for a spicier version.
- Add sliced Andouille sausage to the pot for a meatier version.
Tips and tricks:
- Make sure to stir the flour constantly while browning it to prevent it from burning.
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken it up.
- For a richer flavor, use homemade chicken broth instead of store-bought.
Storage instructions:
- Store any leftover shrimp creole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp creole in a pot over low heat until heated through.
Presentation ideas:
- Serve the shrimp creole in a large bowl or platter with the cooked white rice on the side.
- Garnish the dish with chopped fresh parsley or sliced green onions.
Garnishes:
- Chopped fresh parsley
- Sliced green onions
Pairings:
- Cornbread
- Garlic bread
- Roasted vegetables
Suggested side dishes:
- Collard greens
- Black-eyed peas
- Corn on the cob
Troubleshooting advice:
- If the sauce is too spicy, add more sugar or tomato sauce to balance out the heat.
- If the shrimp are overcooked, reduce the cooking time or add them to the pot later in the cooking process.
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 traditional Louisiana dish that originated in New Orleans in the late 1800s.
Flavor profiles:
- Spicy, savory, tangy
Serving suggestions:
- Serve the shrimp creole with a side of cooked white rice and a slice of cornbread for a classic Southern meal.
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Region: American