photo by Dr. Jenny
- Ready In:
- 1 1⁄2 cups chopped onions
- 1 cup finely chopped celery
- 2 medium green peppers, finely chopped
- 2 cloves garlic, minced
- 1⁄4 cup butter
- 2 (8 ounce) cans tomato sauce
- 1 cup water
- 2 tablespoons fresh snipped parsley (or 2 tsp dried)
- 1 teaspoon salt
- 1⁄4 teaspoon red cayenne pepper
- 1 teaspoon thyme
- 2 whole bay leaves, crushed in hand to release flavor
- 1 lb shrimp, peeled,deveined and raw
- 3 cups hot cooked long-grain rice
- 1⁄4 cup chopped green onion
- Tabasco sauce
- In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
- Remove from heat; stir in tomato sauce, water and seasonings.
- Simmer uncovered 10 minutes.
- Place shrimp on top of liquid in pot.
- Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
- Stir all.
- Serve over hot rice, top with green onions and pass the Tobasco!
Questions & Replies
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Excellent simple recipe that doesn't take constant watching--perfect for middle-of-the-week. We all enjoyed this simple not-too-spicy dish that was also easy to heat up for my family members that were late for dinner. Unfortunately I was out of both garlic and onions when I made this recipe, so I used garlic salt and dried onions instead--so next time when I make this keeper recipe I will make sure that we have real onions and garlic on hand. Thanks PanNan for posting this keeper recipe.
This was an all-around big hit in my house, and that doesn't happen all that often. We all are big fans of Cajun/Creole cuisine though, so I was pretty certain everyone would enjoy this dish. And enjoy, they did! I made it exactly as the recipe was written without any changes or ingredient adjustments, and I'll stick to that plan the next time I make this dish because it's wonderful as written. The Tabasco gave it a nice kick (I didn't measure, but I added maybe 3/4 tsp or so), and all the ingredients blended well to combine a very tasty and filling dish. Thanks, PanNan. We enjoyed your delicious recipe. Made for Susie's World Tour 2018 (Cajun/Creole)
I so wanted this to taste like New Orleans Shrimp Creole. That said, NO NO NO NO NO! I followed the recipe in its entirety. But it lacked oh so many ingredients. So I aded my own kitchen magic after the final results of this recipe. I added another pound of shrimp, another 8oz can of tomato sauce, and a small can of Contadina tomato paste. I also added Andouille sausage and cooked on low-medium heat for 30 minutes more. It was PERFECTLY New Orleans Shrimp Creole with the additions.
Oh my this is good! And it's quite easy, as promised. I don't know if I messed up the "creoleness" of it, but I didn't have enough celery and peppers so I added a bit of shredded carrot to the mix. I also used diced tomatoes with mild chiles instead of tomato sauce. Otherwise I made it as written and enjoyed it very much! Thanks for sharing.