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New Orleans Shrimp Creole Recipe

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4.1 from 87 reviews

This authentic New Orleans Shrimp Creole recipe features a rich and flavorful tomato-based sauce simmered with the classic 'holy trinity' of onions, bell peppers, and celery, blended with freshly made shrimp stock and large shrimp. Simmered to perfection and served over rice, this dish captures the essence of Creole cooking with a perfect balance of spices and fresh herbs.

Ingredients

Shrimp and Aromatics

  • 5 Pounds Large Shrimp (peeled and deveined, heads and peelings reserved)
  • 2 Each Yellow Onions (diced)
  • 2 Ribs Celery (diced)
  • 1 Each Green Bell Pepper (diced)
  • 1 Each Red Bell Pepper (diced)
  • 4 Cloves Garlic (minced)
  • 5 Each Green Onions (chopped, tops and tails separated)
  • 1/4 Cup Fresh Parsley (chopped)

For Shrimp Stock

  • Shrimp heads and peelings
  • Chopped tops and tails from green onions, bell peppers, onions, and celery
  • Approximately 11 cups water

Sauce Base

  • 1 Cup Salted Butter
  • 1/3 Cup All Purpose Flour
  • 2 Each Bay Leaves
  • 15 Ounces Diced Tomatoes and Chilies (1 can)
  • 30 Ounces Crushed Tomatoes (2 cans)
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Creole Seasoning
  • 1 Teaspoon Hot Sauce
  • 1 Teaspoon Worcestershire Sauce

Instructions

  1. Prepare the shrimp: Peel and devein the shrimp, setting aside the peeled shrimp in the refrigerator. Save the heads and peelings to make shrimp stock.
  2. Make shrimp stock: In a large pot, add the shrimp peelings and heads along with the chopped tops and tails from green onions, bell peppers, onions, and celery. Add about 11 cups of water, bring to a boil, then cover and simmer for one hour to develop a flavorful stock.
  3. Sauté vegetables: While the stock simmers, melt the salted butter in a large heavy bottomed skillet over medium-high heat. Add the diced onions, bell peppers, and celery (the holy trinity) and cook over medium heat for about 30 minutes until softened and fragrant.
  4. Add garlic: Stir in the minced garlic and cook for an additional 2 minutes to release its aroma.
  5. Make the roux base: Sprinkle the all-purpose flour over the vegetable mixture and stir well, cooking for another 5 minutes to form a thickened base.
  6. Add stock and tomatoes: Strain the shrimp stock from the pot and add 3 cups of it to the skillet. Then add the diced tomatoes with chilies, crushed tomatoes, Worcestershire sauce, hot sauce, sugar, Creole seasoning, and bay leaves. Stir well.
  7. Simmer the sauce: Cover and simmer the sauce for 1 hour, stirring occasionally to prevent sticking and to meld the flavors.
  8. Finish with shrimp and herbs: Add the peeled shrimp, chopped parsley, and green onions to the sauce. Mix well, cover, and simmer for another 15 minutes until the shrimp are cooked through and flavors are combined.
  9. Serve: Spoon the shrimp creole over cooked rice and serve hot for a classic New Orleans experience.

Notes

  • Use fresh large shrimp for the best texture and flavor.
  • Simmering the sauce gently allows the flavors to deepen without overcooking the shrimp.
  • You can adjust the heat by adding more or less hot sauce or additional chili peppers.
  • Serve with white rice or crusty French bread to soak up the delicious sauce.
  • Make sure to clean the shrimp thoroughly to avoid any grit in the final dish.

Find it online: https://recipethrive.com/new-orleans-shrimp-creole-recipe/