It's like etouffee, but not. That's really the only way I can describe shrimp creole. It's soooo good. I love the way the red, tomato based gravy and all the raw seasonings marry to form something so delicious. I serve mine over warm rice. Try this if you want something authentically Louisiana, but oh so easy. Check out the Instagram real here!
1 stick of butter
2 cups of yellow onion, chopped finely
1 cup of green bell pepper, chopped finely
1 cup of celery, chopped finely
2 bay leaves
1-14.5-ounce can diced tomatoes
1 tbs of tomato paste
1 tablespoon chopped garlic
1 tsp of Worcestershire Sauce
2 tbs all-purpose flour
1 cup water
1 cup of chicken or shrimp stock
2 lbs. of large shrimp, peeled and deveined
Badia Complete Seasoning, to taste
Slap Ya Mama Seasoning, to taste
Garlic Powder, to taste
Black Pepper, to taste
Smoked Paprika, to taste
Himalayan Pink Salt, to taste
Onion Powder, to taste
Cayenne Pepper, to taste
Thyme, to taste
Parsley, to garnish
Oregano, to taste
1/2 cup chopped green onions
1. In a large pot, on medium-high heat, melt the butter.
2. Add the onions, celery and bell pepper and stir for about 4-5 minutes.
3. Add the garlic and stir another 1-2 minutes.
4. Stir in the diced tomatoes, bay leaves and tomato paste.
5. Season the mixture with the dry seasonings.
6. Bring this mixture to a boil for about 15 minutes.
7. While this is boiling, whisk together the flour and water.
8. Add the flour mixture to the pot and cook about 5 minutes.
9. Add the stock and the Worcestershire sauce to the pot.
10. Season the shrimp with dry seasonings.
11. Add the shrimp to the pot and allow them to the cook until they are pink.
12. Add the green onions and parsely.
13. Serve over warm rice.