Shrimp Creole

During these winter months, this classic dish is a Creole favorite perfect for these cold weather days!

Shrimp Creole

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A classic Creole favorite perfect for these cold weather days!


Ingredients


  • 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

Directions


  1. Heat dutch oven or deep pot over medium-high heat.
  2. Add in diced onions, bell peppers, and celery and stir to coat in oil. Sauté until onions are soft and translucent.
  3. Add in the minced garlic and sauté until fragrant.
  4. Stir in shrimp stock and bring to a simmer for 5 minutes.
  5. Add in butter, crushed and diced tomatoes, Worcestshire sauce, bay leaves, and all seasonings and stir.
  6. Cover and let simmer on for 30 minutes on low heat.
  7. Add in the shrimp and crab boil and stir until shrimp are fully cooked.
  8. Continue to season to preferred taste.
  9. Serve shrimp creole over white rice and top with green onions.

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