I love this recipe for Shrimp Creole. It’s an easy one-pot meal with all the cajun flavors and the holy trinity to make a great dinner.
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 too 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!
I love that this is a one-pan dish, anything with this much flavor in one pot is high on my list. The combination of ingredients tastes so good together.
The basis for most cajun and creole cooking is the holy trinity. Three basic ingredients: onion, celery, and bell pepper. Now I am no expert on this by any means my “knowledge” is merely from personal experience and taste. I’m not a fan of green bell peppers so I always use red, yellow, or orange. If you prefer green, by all means, use green.
- 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
This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.