I love me a good classic. Everything doesn’t have to be remixed, especially if it was made perfect at inception. Shrimp Creole is a staple Louisiana Creole dish that really doesn’t require any fussiness. It’s comfort food meal with a rich tomato sauce and juicy shrimp over rice. That’s it. That’s all.
Okay, so I remixed it slightly with the addition of okra but that’s it. *whispers* and basil.
As with many traditional Cajun dishes, shrimp creole starts off with a roux. Roux is the foundation of a sauce that serves as a thickening agent and flavor base. Some rouxs are equal parts oil and flour, however, butter is used in place of oil to add more richness to the tomato sauce.
How to make Shrimp Creole
- Melt butter over medium-low heat in a dutch oven or large skillet. Stir in flour and continue to stir constantly until roux turns the color of peanut butter.
- Stir in onion, bell pepper and celery, and cook vegetables down for about 8 minutes. Add in garlic and let cook for another 2 minutes.
- Pour in crushed tomatoes and tomato sauce. Add in all seasonings, bay leaves, and basil. Bring sauce up to a slow boil/simmer, cover and reduce heat to low for 10 minutes, stirring occasionally making sure the bottom doesn’t burn. Add 1/3 cup of water, if needed to thin out sauce.
- In a separate skillet, add olive oil over medium high heat. Toss in okra and sauté for 10-15 minutes, or until slim is cooked out. Add cooked okra to tomato sauce.
- Stir shrimp into sauce, cover again and let cook for another 10 minutes. Taste and adjust seasoning as needed.
- Turn off heat and let stand for 10 minutes. Add cooked rice to a plate or bowl, top with Shrimp Creole and garnish with green onions.
Shrimp Creole
Ingredients
Instructions
-
Melt butter over medium-low heat in a dutch oven or large skillet. Stir in flour and continue to stir constantly until roux turns the color of peanut butter.
-
Stir in onion, bell pepper and celery, and cook vegetables down for about 8 minutes. Add in garlic and let cook for another 2 minutes.
-
Pour in crushed tomatoes and tomato sauce. Add in all seasonings, bay leaves, and basil. Bring sauce up to a slow boil/simmer, cover and reduce heat to low for 10 minutes, stirring occasionally making sure the bottom doesn't burn. Add 1/3 cup of water, if needed to thin out sauce.
-
In a separate skillet, add olive oil over medium high heat. Toss in okra and sauté for 10-15 minutes, or until slim is cooked out. Add cooked okra to tomato sauce.
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Stir shrimp into sauce, cover again and let cook for another 10 minutes. Taste and adjust seasoning as needed.
-
Turn off heat and let stand for 10 minutes. Add cooked rice to a plate or bowl, top with Shrimp Creole and garnish with green onions.
