During these winter months, this classic dish is a Creole favorite perfect for these cold weather days!
A classic Creole favorite perfect for these cold weather days!
- 2-3 lbs large shrimp, peeled and deveined
- 1tbsp extra virgin olive oil
- 4tbsp butter
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2tsp garlic, minced
- 2 cups shrimp stock
- 28 oz crushed tomatoes
- 2 tsp Worcestershire sauce
- 14.5 oz can petit diced tomatoes, drained
- 2 bay leaves
- 1tsp Italian seasoning
- 2tsp granulated sugar
- 1tbsp onion powder
- 1tbsp garlic powder
- Tony Chachere’s Original Creole seasoning, to taste
- Cayenne seasoning, to taste
- 2 tsp liquid crab boil (optional)
- Green onions for garnish
- Heat dutch oven or deep pot over medium-high heat.
- Add in diced onions, bell peppers, and celery and stir to coat in oil. Sauté until onions are soft and translucent.
- Add in the minced garlic and sauté until fragrant.
- Stir in shrimp stock and bring to a simmer for 5 minutes.
- Add in butter, crushed and diced tomatoes, Worcestshire sauce, bay leaves, and all seasonings and stir.
- Cover and let simmer on for 30 minutes on low heat.
- Add in the shrimp and crab boil and stir until shrimp are fully cooked.
- Continue to season to preferred taste.
- Serve shrimp creole over white rice and top with green onions.