Recipe courtesy of Emeril Lagasse

Shrimp Creole

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  • Total: 1 hr 45 min
  • Prep: 25 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.