Shrimp Creole

Shrimp Creole is a dish originating from Louisiana, consisting of shrimp, tomatoes, onion, celery and bell pepper, spiced with hot sauce and cayenne pepper. The dish is slow cooked and served on a bed of white rice. Creole looks very similar to a gumbo, but it is usually spicier and the consistency is a little thicker.

Shrimp Creole has many variation and combinations. You can substitute the shrimp with other types of fresh seafood like, lobster, scallops, crayfish or crab, different types of meats can also be added.

• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 1 (1 lb) can tomato
• 1 (8 ounce) can tomato sauce
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/2-1 teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cornstarch
• 12 ounces shrimp, peeled
• 1 dash Tabasco Sauce

Directions

1. Cook onion, celery and garlic in hot oil until tender but not brown.
2. Add tomatoes, tomato sauce and seasonings.
3. Simmer uncovered about 45 minutes.
4. Mix cornstarch and 2 teaspoon water, stir into sauce.
5. Add shrimp, simmer until done (about 5 minutes).
6. Serve with yellow or white rice.

• Gumbo
• Shrimp
• Creole Food
• Jambalaya

And more great recipes at AllRecipes.com.

• Chef John Folse & Co.: Cajun & Creole History

• Wikipedia: Louisiana Creole cuisine

• InMamasKitchen: History of Cajun-Creole

• Calorie Count: Shrimp Creole Soup

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