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Per serving
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- 1
Build a good dark roux
In a large heavy skillet — cast iron if you have it — combine the flour and oil until smooth. Cook over medium heat, stirring constantly, until the flour turns a rich deep brown. Take your time here; a proper roux can run 15 to 20 minutes and you can't rush the color. That deep brown is where the whole dish gets its backbone.
- 2
Cook down the trinity
Add the chopped onion, chopped green pepper and chopped celery to the roux. Cook, stirring often, until the vegetables are tender, 5 to 6 minutes. Stir in the minced garlic and cook one minute longer.
- 3
Simmer the sauce
Stir in the stewed tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, and salt and pepper to taste. Cover and simmer until bubbly and heated through, 4 to 5 minutes. If you like it thicker, leave the lid off and let it go low and slow up to an hour, stirring now and then.
- 4
Add the shrimp
Stir in the peeled and deveined shrimp. Simmer uncovered until the shrimp turn pink and are just cooked through, 5 to 6 minutes — no longer, or they'll go rubbery. Discard the bay leaves and serve over hot cooked white rice.
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Louisiana Shrimp Creole
Created by: DeepSouthDiner
Ingredients
- 1/4 cup all-purpose flour
- 1/2 cup canola oil
- 1 onion
- 1 green pepper
- 1 celery
- 1 garlic
- 14 1/2 oz stewed tomatoes
- 6 oz tomato paste
- 4 bay leaves
- 1 tbsp Worcestershire sauce
- 1/2 tsp hot pepper sauce
- salt and pepper
- 2 lb shrimp
- white rice
Instructions
- Build a good dark rouxIn a large heavy skillet — cast iron if you have it — combine the flour and oil until smooth. Cook over medium heat, stirring constantly, until the flour turns a rich deep brown. Take your time here; a proper roux can run 15 to 20 minutes and you can't rush the color. That deep brown is where the whole dish gets its backbone.
- Cook down the trinityAdd the chopped onion, chopped green pepper and chopped celery to the roux. Cook, stirring often, until the vegetables are tender, 5 to 6 minutes. Stir in the minced garlic and cook one minute longer.
- Simmer the sauceStir in the stewed tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, and salt and pepper to taste. Cover and simmer until bubbly and heated through, 4 to 5 minutes. If you like it thicker, leave the lid off and let it go low and slow up to an hour, stirring now and then.
- Add the shrimpStir in the peeled and deveined shrimp. Simmer uncovered until the shrimp turn pink and are just cooked through, 5 to 6 minutes — no longer, or they'll go rubbery. Discard the bay leaves and serve over hot cooked white rice.