Description

Add a little Mardi Gras to your life with this classic shrimp creole recipe!

Ingredients

Scale

Shrimp Creole

1 T oil

1/3 c finely chopped onion

1/3 c finely chopped green pepper

1 seeded and diced jalapeno

1/3 c finely chopped celery

2 minced garlic cloves

1 –2 c stewed tomatoes (If you want this saucier then add it all)

1 T tomato paste

1/3 c shrimp stock, or clam juice, or more if you want this saucier

1 1/2 t Worcestershire sauce

1–2 t Louisiana hot sauce

3 t Creole seasoning

3 green onions minced

1 T fresh thyme

1 lb 16/20 count shrimp deveined and peeled

Jambalaya Rice

1 T oil

1/2 lb Andouille sausage

1/3 c chopped onion

1 1/2 T finely chopped celery

1 1/2 T finely chopped green pepper

1 large clove minced garlic

1 c raw white rice

2 c chicken broth, or water , but I also used the clam broth left from the above

1 T Louisiana hot pepper sauce

2 T Worcestershire sauce

1 c stewed tomatoes

1/4 c freshly shredded Parmesan cheese

2 green onions finely minced

Creole Seasoning to taste

Creole Seasoning

1 T coarse salt

1 T fresh ground black pepper

3/4 T cayenne pepper

1 1/2 T garlic powder

1 T onion powder

2 T paprika

2 T dried thyme leaves

1 1/2 T dried oregano

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Instructions

For Creole Sauce:

Heat 1 T oil over medium high heat. Add onions, peppers, celery and garlic. Saute until onion is translucent.

Stir in tomatoes and tomato paste. Cook for about three minutes. Add stock, Worcestershire, hot sauce and Creole seasoning. Bring to a simmer. (At this point you can stop until you are ready to cook the shrimp.)

When ready to cook the shrimp, bring tomatoes back to a simmer. Add shrimp and cover with lid. Simmer for about 4-5 minutes or just until shrimp have turned pink, are curled up and done. Stir in green onions and thyme.

Serve over steamed rice or jambalaya rice.

Jambalaya Rice

Heat oil over medium heat and then add sausage, onions, celery and peppers. Saute until onion becomes translucent.

Add garlic and raw rice and cook until rice begins to toast lightly. Slowly add your broth mixed with the leftover clam juice from the shrimp. Bring to a boil and then cover and turn down to low. (Use a big pot so the rice doesn’t boil over.)

After 15 minutes, stir in tomatoes, hot sauce and Worcestershire. Finish cooking with lid on for about another 5 – 10 minutes or until the rice is done to your liking. Stir in cheese, Creole seasonings and green onions after you remove from heat.