With tender shrimp dancing in a harmonious blend of spices, tomatoes, and veggies, this dish brings the warmth of Louisiana right to your table. An easy recipe that promises bold taste, Shrimp Creole is a must-try for seafood enthusiasts and comfort food lovers alike.
Contents
Introducing irresistible Shrimp Creole – a symphony of bold flavors, succulent seafood, and a touch of Southern charm. From the spicy kick of Cajun spices to the tantalizing blend of tomatoes and aromatic veggies, this dish is a celebration of vibrant tastes that will transport your taste buds straight to the heart of Louisiana.
Ingredients
For the tomato sauce:
- ▢ 2 tbsp Butter
- ▢ 1 Green Bell pepper stemmed, seeded and diced
- ▢ 1 Red Bell pepper red stemmed, seeded and diced
- ▢ 2 Celery stalks diced
- ▢ 1 Onion diced
- ▢ 1 ½ tsp Salt
- ▢ 4 garlic cloves minced
- ▢ 2-4 tbsp Cajun spice blend like Tony Chachere’s
- ▢ 8 oz chicken stock
- ▢ 1 tbsp Worcestershire Sauce
- ▢ 28 oz can crushed tomatoes
- ▢ 1 tbsp Hot sauce
- ▢ 1 bay leaf
For the spicy shrimp:
- ▢ 1 lbs Andouille
- ▢ 1 tbsp Cajun seasoning
- ▢ 1 lbs large Shrimp thawed, peeled and deveined
Garnish
- ▢ Freshly ground black pepper
- ▢ Parsley minced
- ▢ Scallions minced
- ▢ Lemon wedges
Instructions
Saute the veggies:
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Preheat a large cast iron skillet or Dutch oven over medium heat. Add the butter and swirl to coat the pan as it melts.
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Add the peppers, celery, and onion, and a pinch of salt.
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Saute the veggies until they are soft, about 5 to 7 minutes, stirring as needed.
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Add the minced garlic and the spice mix and stir to coat the veggies, cooking 1 minute longer.
Make the sauce:
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Carefully pour in the chicken broth a little at a time, and turn the heat to medium-high to bring to a boil.
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Add the Worcestershire sauce, crushed tomatoes, and hot sauce. Add the bay leaf and stir to combine.
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Reduce the heat to a gentle simmer and allow the sauce to thicken for about 30 minutes.
Cook the sausage and shrimp:
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Heat another skillet over medium heat and add the sausage and cook until browned on all sides and the internal temperature reaches 165 degrees F with a instant-read thermometer.
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Transfer the sausage to a plate but reserve the drippings.
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Toss the shrimp in the remaining 1 tablespoon of Creole seasoning and add them to the hot pan with the drippings.
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Cook the shrimp 3 to 5 minutes, stirring as needed to cook evenly until they are opaque and cooked through.
Combine:
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Mix the cooked sausage into the creole sauce and toss to combine. Ladle the shrimp over top to serve.
Garnish and Serve:
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Garnish the dish with minced parsley, green onions, and lemon wedges.
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Serve hot in individual bowls with your desired sides, and squeeze a pinch of lemon juice over each bowl to enjoy.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 14g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 1486mg | Potassium: 705mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1389IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 3mg
