Shrimp Creole

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
6 to 8 servings

CATEGORIES
Ingredients
  • 4 ounces (1 stick) butter
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • Salt and cayenne
  • 2 bay leaves
  • 2 pounds peeled, seeded and chopped tomatoes
  • 1 tablespoon chopped garlic
  • Dash of Worcestershire Sauce
  • Dash of hot sauce
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 2 1/2 pounds of large shrimp, peeled, tail-off, and deveined
  • Essence, recipe follows
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley
  • 4 cups cooked long-grain white rice
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.

Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

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    Shrimp Creole

    Recipe courtesy of Patrick and Gina Neely