best shrimp creole recipe

If you’ve ever visited New Orleans or Louisiana, you’ve probably noticed Shrimp Creole on an eating place menu. This popular creole dish is made with tomatoes, shrimp, and the cajun holy trinity of celery, bell pepper, and onion, that's the hallmark of cajun and creole cooking. Celery, bell peppers, and onions are the base of most creole stews, soups, jambalayas, and plenty of cajun primary dishes.

if you love Jambalaya, Gumbo, or Shrimp Etouffee, you'll be thinking this recipe seems a touch familiar because it stocks a number of the tremendous characteristics of every one of these southern dishes. Shrimp Creole is served with rice (like gumbo), however, it’s a bit thicker and less soupy (like jambalaya). Shrimp etouffee is likewise served with rice and shrimp but it’s made with a greater gravy-like sauce.

HOW TO MAKE SHRIMP CREOLE

1. Sauté vegetables. upload butter to a large skillet over medium warmth. upload onion, celery, bell pepper, and garlic and sauté till vegetables are lightly browned.

2. add flour and spices. In a small bowl whisk together the thyme, salt, pepper, cayenne, and flour. Stir into the onion mixture and cook dinner for two mins.

3. Deglaze the pan with wine (if using) and then add bird stock, tomatoes, bay leaves, and hot sauce. lessen warmth and simmer for 20-25 minutes, stirring occasionally.

4. add raw shrimp. take away bay leaves and upload shrimp (peel the shrimp in advance so that you’re including raw, peeled shrimp with the tails nonetheless on). prepare dinner for only a few minutes, till the shrimp turn red.

5. Serve over warm cooked rice and garnish with chopped inexperienced onion.

add In’s and versions:

• Bacon
• Sausage
• Crawfish
• chook creole- use the bird in preference to shrimp.
• Seafood creole- upload scallops and haddock.
• Catfish creole- upload catfish in preference to shrimp.
• To substitute rice- Serve over mashed potatoes or pasta, or serve with out rice for a low-carb option. 

MAKE IN ADVANCE AND FREEZING COMMANDS:

To make beforehand: The sauce is almost better made beforehand of time to allow the flavors to combine. To make beforehand, put together the sauce as instructed but don’t upload the shrimp. Refrigerate for 1-2 days and go back to the pan to simmer before including shrimp.

To freeze: make the sauce however don’t add the shrimp. Freeze the sauce in a freezer-safe container for two-3 months. To reheat, allow the sauce to thaw, simmer in a saucepan, and then upload shrimp, cooking till pink.