New Orleans Style Shrimp Creole Recipe
I made this last night and it was soooo good. Husband and brother-in-law really liked it. However, they kept saying after each bite “Whoa, this has a kick to it.” It does, but isn’t that how creole suppose to be? I brought some to work to eat at lunch. Counting down to lunch time!
Description
This not just shrimp and tomato sauce, but a medley of creole flavors.
- Prep: 30 mins
- Cook: 45 mins
- Serves: 4
Ingredients :
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 cup Yellow Onion, Chopped
- 1 cup Celery, Chopped
- 1 cup Green Bell Pepper, Chopped
- 2 cloves Garlic, Chopped
- 3 Tablespoons Flour
- 1 can 8 Ounce) Tomato Sauce
- 1 can (14 Oz. Size) Chicken Broth
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons White Pepper
- ⅛ teaspoons Cayenne Pepper
- 1 pound Medium Shrimp, Peeled And Deveined
- 1 teaspoon Lemon Juice
- 2 whole Bay Leaves
- 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)
Instructions :
- In a black cast iron pot melt butter.
- Add oil.
- Over medium heat sauté all seasonings until wilted, about 5 minutes.
- Add flour and blend well.
- Add tomato sauce and broth.
- Add black pepper, white pepper and cayenne pepper.
- Bring to a low boil then reduce the heat and simmer for 30 minutes.
- Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
- Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
- Serve over boiled rice.
- Garnish with sliced green onion tops.
Tags
Recipes