Prep 25 mins
Cook 35 mins
This recipe is all about New Orleans. Perfect for Mardi Gras or anytime. Great with lots of Tabasco. Delicious!
- 2 lbs shrimp, peeled and deveined
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 3 garlic cloves, minced
- 1⁄4 cup vegetable oil
- 1 (6 ounce) can tomato paste
- 1 1⁄2 cups chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 bay leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 2 tablespoons flour
- steamed rice
- In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
- Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
- Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
- Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
- Mix the remaining chicken broth with the flour until it is smooth.
- Whisk it into the sauce and stir constantly for 5 minutes.
- Add the shrimp and cook just till shrimp turn pink and curl.
- Remove bay leaves before serving.
- Serve with steamed rice and Tabasco sauce, if desired.
This was very good, I cut the recipe in half. I was looking for something to make with bagged frozen shrimp I bought on sale. This was perfect. Thank you so much.
This was delicious shrimp creole. I let it simmer on the stove for a couple hours, so I didn't need to do the broth-and-flour thickener. I also reduced the cayenne pepper to 1/2 t. and that was still plenty spicy for everyone, and not too fiery for my 8 year old. I added a bit more Worcestershire sauce, too, and an extra can of diced tomatoes. Served over rice with sides of corn bread and salad. A hearty creole that smelled wonderful as it cooked and went together with handy ingredients. Winner!