Shrimp Creole

Ingredients

• 1 lb raw shrimp, peeled and deveined

Shrimp Seasoning

• 1 tsp lemon zest
• ½ tsp paprika
• 1 tsp parsley flakes
• 1 tsp Louisiana hot sauce
• 1 tsp onion powder
• Salt, black pepper, and cayenne pepper to taste

Creole Sauce

• 3 tbs butter or oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 14½-oz can stewed tomatoes, see notes
• 1½ cups tomato sauce
• ¼ C chicken stock
• 1 dried bay leaf
• rice or cauliflower rice for serving
• Additional salt, black pepper, and cayenne pepper to taste, optional

Directions

1. Season Shrimp: Toss shrimp with lemon zest, paprika, parsley flakes, hot sauce, onion powder, salt, black pepper, and cayenne to taste. Cover and refrigerate until needed.
2. Brown Vegetables: Heat oil or butter in an enameled cast-iron skillet over medium heat. Sauté onion, bell pepper, and celery until well browned.
3. Add Garlic: Stir in garlic and cook 1 minute more until fragrant.
4. Build Sauce: Add stewed tomatoes, tomato sauce, broth, and bay leaf. Reduce heat to low.
5. Simmer: Simmer 20-30 minutes, stirring often, until the sauce darkens to a deep crimson.
6. Cook Shrimp: Add seasoned shrimp and cook 7-10 minutes, stirring often, until shrimp are opaque and reach 145°F internal temperature.
7. Serve: Serve as is or over rice or cauliflower rice.

Chef's Notes

• Rotel tomatoes are a good substitute for the stewed tomatoes if you prefer a spicier dish

The Gumbo Page