Creole Shrimp

This flavorful Creole-inspired dish fills you up but won't weigh you down. I like to think of it as a speedy alternative to gumbo. Like gumbo, the dish starts with a dark roux, and includes the combination of onion, celery and bell pepper that is a hallmark of Creole and Cajun cooking. Tomatoes and shrimp, Louisiana favorites, round out the dish, as well as a quick seasoning mix of classic spices. It's best served over rice to soak up the fabulous sauce.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Creole Seasoning:



  1. For the Creole seasoning: In a small bowl, combine the thyme, paprika, black pepper, oregano, onion powder, garlic granules, salt, white pepper and cayenne, if using, Set aside.
  2. For the shrimp: Put the butter and oil in a large skillet over medium-high heat. When the butter has melted, make a roux by whisking in the flour. Reduce the heat to medium and cook, stirring occasionally, until the roux turns deep brown and has a nutty aroma, 5 to 8 minutes. 
  3. Stir the bell pepper, celery and onion into the roux and cook for about 3 minutes. Add the garlic, bay leaf, and all but 1 teaspoon of the Creole seasoning. Stir to incorporate and cook for about 1 minute before adding the tomato and stock. Stir well and make sure nothing is sticking to the bottom of the skillet. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly reduced and the flavors blend, 8 to 10 minutes. 
  4. Sprinkle the shrimp with the remaining 1 teaspoon of seasoning. Stir the shrimp into the sauce and cook until they are pink and just cooked through, 2 to 3 minutes. Discard the bay leaf. Stir in the hot sauce. Taste and add more salt if desired. Sprinkle with chopped parsley and serve over rice. 
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