Louisiana Shrimp Creole
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 453.59 g can tomatoes, diced
- 59.14 ml unsalted butter
- 473.18 ml shrimp stock or 473.18 ml vegetable stock
- 709.77 ml onions, diced
- 709.77 ml celery, chopped
- 473.18 ml green bell peppers, seeded de-ribbed and chopped
- 907.18 g small shrimp
- 14.79 ml salt
- 7.39 ml paprika
- 4.92 ml white pepper
- 4.92 ml onion powder
- 4.92 ml garlic powder
- 4.92 ml cayenne pepper
- 4.92 ml dried basil leaves
- 2.46 ml black pepper
- 2.46 ml dried thyme leaves
- 2.46 ml gumbo file
directions
- In a large pot place the butter and the tomatoes over med high heat. Cook down until butter is gone and the tomtoes are broken down.
- While cooking tomatoes, turn oven to broil and place all spices with the vegetables and cook until the edges start to blacken.
- Turn vegetables and repeat.
- Remove vegetables and place in pot.
- Cook until vegetables are soft.
- Add stock and cook for 20 minutes.
- Add shrimp and cook until shrimp starts to turn pink.
- Remove and serve over rice.
- Do not overcook the shrimp, they will become chewy.
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RECIPE SUBMITTED BY
Have been cooking since I was 10. Made dinners for my family when was in high school. Was Assistant Chef to the Southern Belle for two years. Love cooking and baking of any kind. Especially bread and desserts.