Wednesday, July 22, 2009

Shrimp Creole

One of the dinners I had planned for this week was a jambalaya recipe I haven't made in a long, long time. In thinking about it, I decided I'd rather make shrimp creole, which is something else I haven't made in a long, long time. I figured I could make jambalaya next week with just chicken and sausage, then this week I can use some of the shrimp I have for shrimp creole. It's really super yummy, and I can't even remember the last time we had it. I'm really excited!

Shrimp Creole
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup butter
1 28-ounce can crushed tomatoes, undrained
6 garlic cloves, minced
2 bay leaves
1 tsp salt
1/2 tsp cayenne pepper
2 tbsp all-purpose flour
3 Tbsp water
1 pound uncooked, medium shrimp, peeled and deveined
1 Tbsp worcestershire sauce
1/4 to 1/2 tsp hot pepper sauce
1/2 cup thinly sliced green onions
2 Tbsp minced fresh parsley
Hot cooked rice

In a Dutch oven, saute onion, green pepper, and celery in butter until tender. Add the tomatoes, garlic, bay leaves, salt, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally. Discard the bay leaves.

In a small bowl, whisk together flour and water until smooth; add to tomato mixture. Bring to a boil, stirring constantly. Stir in shrimp, worcestershire, and hot pepper sauce. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve over rice, garnish with parsley and green onions.


This is one of the first cajun dishes I ever made, and the husband (although he was the boyfriend at the time) loved it. I think we'll just have some bread and a salad on the side. Mmmmm...I can't wait for dinner!

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