Ingredients
- 1/4 cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 4 cups peeled, seeded, and chopped plum tomatoes
- 1 tablespoon chopped garlic
- Salt and cayenne
- 1 cup water
- 2 bay leaves
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons flour mixed with 1/4 cup cold water
- Essence
- 6 cups cooked white rice
- 1/2 cup chopped green onions
Directions
In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne.
Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.
To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 35 reviews
By CBerk
on February 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was very easy to make, which was great. It didn't quite have the taste I was looking for in a shrimp creole -- which is one of my favorite dishes. The amount of celery may have been a bit overbearing so I would decrease the amount next time. I used clam juice instead of water to give it more flavor. Overall, my husband liked it but I thought it was just OK.
By cook4coop
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a huge hit at my mardi gras party. It was a risk since I had never made it before and literally made it two hours before my party. The only mistake I made was not making enough! Everyone Loved it! The fresh tomatoes and garlic I believe made a huge difference in flavor as well.
By cayenneman
Perry, GA
on December 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The best, hands down! All of Emeril's recipes ROCK!!!
Read all 35 reviews