If you asked me what is the best recipe I have on The Bald Chef’s website, I would tell you hands down Best Shrimp Creole Recipe. Shrimp Creole is a fantastic dish that gives you the true flavor of South Louisiana. On my many trips to New Orleans I have sampled Shrimp Creole at many fine restaurants such as Galatoire’s, and Arnaud’s Restaurant in the French Quarters. Dining experiences in Louisiana and New Orleans gave me the feel and taste for my own rendition of this classic Creole recipe, Shrimp Creole. This is an easy dish to make and you will love it. Shrimp Creole is the perfect Creole entrée with its slightly Spicy Tomato Sauce infused with Louisiana Gulf Shrimp. This recipe uses The Holy Trinity of Cajun cooking ofOnion, Celery, and Green Bell Pepper. The key to cooking great Shrimp Creole is getting the Roux prepared right and then cooking to the correct color. This Shrimp Creole is everything you want in a real Creole recipe, spice, sauce, seafood, and a wow factor I could never put into words. Though many people don’t understand the difference between Cajun and Creoles recipes, Creole is closer to provincial French cooking. Give this Shrimp Creole recipe served on rice a try and you will be hooked because it is the best!
Ingredients To Cook Great Shrimp Creole
These are the ingredients you will need to make Shrimp Creole just like in New Oreleans Louisiana:
- 2 lbs 28 count fresh White Gulf Shrimp, peeled, de veined
- 1/4 cup Vegetable Oil
- 1/4 cup Flour
- 1 finely chopped Onion
- 2 stocks of finely chopped Celery
- 1/2 of finely chopped Green Pepper
- 3 cloves Garlic, minced
- 1 can (28 ounces) Tomato Sauce
- 3 dashes of Tabasco Sauce
- 1 cup Seafood Stock
- 1 1/2 Teaspoons Salt
- 1 Tablespoon Black pepper
- 1 1/2 teaspoon red Cayenne Pepper
- 1 Tablespoon Cajun spice mix like Zatarain’s Creole Seasoning
- 1 Bay leave
- 1 Green Onion sliced thin
- 4 cups of Uncle Ben’s cooked Rice
Cooking Instructions Great Shrimp Creole Recipe
Prepare the roux by cooking ¼ cup vegetable oil and ¼ cup flour until it has the look of chocolate. Take your time when slow cooking your roux it can become burned, so watch this step with care. Add the Trinity Cajun Cooking vegetables (1 finely chopped onion, 2 stocks of finely chopped Celery,1/2 of Green Bell Pepper) finely and and cook for 5 minutes. add The next step is to add the 1 can Tomato Sauce and 1 cup Seafood Stock to the the hot Roux in the pan. To your Shrimp Creole add 3 dashes of Tabasco sauce, 1 1/2 teaspoon red Cayenne Pepper, and 1 tablespoon 1 Tablespoon Zatarain’s Creole Seasoning and cook for 30 minutes . Add the Shrimp and cook for 4 ½ minutes more. Serves 4 dishes by serving 1 cup of Rice topped with 1 ½ cup Shrimp Creole sauce and Green Onion. Plate this dish and you will find this to be the best Shrimp Creole you have ever tried!