Total Time
2hrs 30mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
  5. Cook for 30 minutes.
  6. Add shrimp/crawfish 5 minutes before serving.
  7. Serve over equal parts rice.