I love this recipe for Shrimp Creole, it goes perfect with my Jalapeño Corn Muffins while sipping on my Hurricane Cocktail, Yankee Style! I’m a northerner with a love for southern food…..well all food!
A long time ago, when the kids were little, Chris and I had a chance for a long weekend getaway without kids! We chose New Orleans – well ok I chose New Orleans! We fell in love with the city – well ok we aren’t city people – we fell in love with the food!
I could never claim to make true southern dishes like Shrimp Creole, Red Beans and Rice, Grits, Jambalaya……any of it, as good as anyone can in the south! But, as a born and bred Yankee I don’t do bad, if I do say so myself!
My kids eat this! I consider that a huge win, as I have legit meat and potatoes kids-well and pizza, lots and lots of pizza!
- 1 stick of butter
- 1 Tablespoon plus 1 teaspoon flour
- 2 bell peppers-any color you love - cut into large chunks
- 1 large onion cut into large chunks
- 2 celery stalks diced
- 6 canned whole plum tomatoes from a 28 ounce can, crushed
- 1 can 14.5 ounces chicken broth
- 2 teaspoons fresh chopped parsley
- 1 1/2 teaspoons cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon Red Hot or choice of hot sauce - more or less to taste
- 1 pound large shrimp - peeled deveined, and tails removed
- Melt butter in large Dutch Oven or large pan, add flour and cook over medium heat until light brown
- Add bell peppers, onions and celery-sauce until soft
- Add tomatoes, chicken broth, parsley, spices, salt and hot sauce - bring to a boil and simmer until vegetable are soft and mixture has thickened-approx 30 minutes
- Stir in shrimp and cook until pink and cooked through
- Serve over or under white rice