Prep 20 mins
Cook 10 mins
Have looked through so many recipes and was very surprised I didn't find this particular one posted. This is Emeril Lagasse's recipe from Television Food Network, 2003. It is simple and has very easy-to-follow directions, I hope you all enjoy this as much as we do! I'll also include ingredients for Emeril's Creole Seasoning. That recipe is from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
- 1⁄4 cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cups peeled seeded & chopped plum tomatoes
- 1 tablespoon chopped garlic
- salt, to taste
- cayenne pepper, to taste
- 1 cup water
- 2 bay leaves
- 2 lbs large shrimp, peeled & deveined
- 2 tablespoons flour, mixed with
- 1⁄4 cup cold water
- spice essence
- 6 cups cooked white rice
- 1⁄2 cup chopped green onion
- 2 1⁄2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
- In a large saute pan, heat the oil.
- When the oil is hot, add the onions, saute for 2-3 minutes.
- Season with salt and cayenne.
- Stir in the peppers and celery.
- Saute for 2 minutes, or until the vegetables start to wilt.
- Stir in the tomatoes and garlic, saute for 2 minutes longer.
- Season the vegetables with salt and cayenne.
- Stir in the water and bay leaves.
- Bring the liquid up to a boil and reduce the heat.
- Simmer for 20 minutes.
- Add the shrimp and saute for 2-3 minutes.
- Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken.
- Stir in the green onions.
- Check the seasoning.
- To assemble, mound the rice in the center of each plate.
- Spoon the Shrimp Creole over the rice.
- Garnish with green onions.
- For the Essence:.
- Combine all ingredients thoroughly and store in airtight jar or container. Yield: 2/3 cup.
loved this thanks! I used 1 red bell pepper and 1 poblano and roasted the first. Well woth the effort!
Excellent version of one of my favorite dishes. I grew up in Louisiana and don't remember ever having such a wonderfully tasty version of this dish. A+
I made this tonight and it was exactly what I was looking for!! I adjusted the red pepper to be on the milder side for our own tastes, and used 2 cans of diced tomatoes in place of the 2 cups of chopped. Fantastic, thankyou for posting, and thankyou Emeril!! Also, I didn't make his "essence" but used those herbs while I was cooking.