Shrimp Creole is a traditional Cajun dish that covers rice with shrimp cooked in a tomato based sauce with plenty of spices, onions, celery, and bell peppers.
- 2 Tbsp. butter
- 1 onion, diced
- 1 green bell pepper, diced
- 1 cup diced celery
- 2 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. oregano
- 1/2–1/4 tsp. cayenne pepper powder
- 1/2 tsp. black pepper
- 1 Tbsp. flour
- about 10 dashes pepper sauce (like Tabasco)
- about 10 dashes Worcestershire sauce
- 1 14oz. can diced tomatoes
- 1 8oz. can tomato sauce
- 1 cup low sodium chicken broth or water
- 12 oz. shrimp, peeled and deveined
- 2 cups cooked rice
- Melt the butter in a large skillet over medium heat.
- Once the butter is hot, add the onion, bell pepper, and celery. Cook for 5 minutes, or until the veggies start to soften.
- Add the garlic, salt, paprika, oregano, cayenne, and pepper. Cook for 3 minutes to allow the spices to release flavor.
- Add the flour an cook for an additional 3 minutes, and then add the pepper sauce, Worcestershire sauce, diced tomatoes, tomato sauce, and broth or water.
- Let the mixture come to a boil and reduce the heat to medium-low. Simmer for 10 minutes.
- Lay the shrimp in the sauce and cook for 4 minutes, flipping them halfway.
- Remove the creole shrimp mixture from the heat and serve over cooked rice.