Prep 1 hr
Cook 1 hr 30 mins
If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there and it was love at first bite. This dish has a very unique taste that defies description. It is very easy to make, and you're doing yourself a serious disservice if you don't give it a try. You can use crawfish rather than shrimp. Crawfish are simply not plentiful where I now live. Don't be lured into making an "easy" version of this with Ro-tel or mushroom soup. This is easy enough to make from scratch.
- 2 lbs medium shrimp, deveined and cooked
- 1 cup oil
- 3⁄4 cup flour
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1⁄4 cup garlic, minced
- 1 green pepper, chopped
- 1⁄4 cup butter
- 1 (6 ounce) can tomato paste
- 1 (10 ounce) can chicken broth
- 3 cups water
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon cayenne (more to taste)
- 1 teaspoon paprika
- In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more.
- When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn.
- In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above.
- Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
- Cook for 30 minutes.
- Add shrimp/crawfish 5 minutes before serving.
- Serve over equal parts rice.