Shrimp Creole is a dish that I have made for years and years. My mom
used to make it often when I was growing up. I continued
to make Shrimp Creole but with my spin on
the recipe and a little help from...
The Junior League of New Orleans Cookbook.
If you are not going to the Super Bowl this weekend then bring
the heart of New Orleans right into your kitchen with
this Shrimp Creole recipe.
If you're not afraid of a little spice and a lot of flavor, I'm betting
this will be your new favorite recipe!
Just Yum In A Bowl...
Shrimp Creole recipe opens right up to page 78 with
some Creole sauce stains all over the page.
Guess I have really been making this dish like Lots...
LOL...
Lets get ourselves to New Orleans.
In a large pot, heat up some bacon to get that
flavor bomb of Bacon Grease going.
Dice up one Onion.
Dice up three Green Peppers into all different shapes.
Slice up one whole celery stalk.
If you think you're done Slicing & Dicing, you are not :)
Cajun Style Andouille Sausage is the always a guest
to this PaRtY that my mom never used.
Slice up three packets of the sausage.
I would say the hardest part of this recipe is getting
the sausage OUT of the plastic. LOL
Slice & Dice about 4 garlic cloves.
I told you that we are not done slicing. LOL
Okay think we are about ready to make Shrimp Creole.
This is the famous Cookbook part of this recipe.
Tumble all the sausage into the pot with the bacon.
Cook the sausage till slightly golden and stir constantly.
Toss in all the vegetables into the pot.
Give the pot a stir and cook on medium heat till
the vegetables are al dente.
We don't want mushy vegetables, we want a crunch on them :)
Another ingredient to this recipe that my mom and the
cookbook did not use but I sure do is....
Tony's Creole Seasoning!
Little salt & pepper and several shakes of
Tony's Creole Seasoning.
Mix all the seasonings up in this pot.
Pour in...
1 16-ounce can of San Marzano Plum Tomatoes
2 8- ounce cans of Tomato Sauce
3 or 4 or 5 tablespoon of Worcestershire Sauce
3 Dashes of Tabasco
Pour into the pot 2 cups of Chicken Broth.
Bring the pot to a boil and then down to a simmer.
Have a taste to see what you may or may not add in.
I added more Worcestershire Sauce because I love it :)
Put the lid on the pot and turn the heat off.
The shrimp will not go in to the PaRty till you are close to
serving this fabulous Shrimp Creole!
Do you feel like chopping again? Yes you do.
Chop up some Green Onions and Parsley.
and it's not that Pretty. LOL
Grab your large, tail-on, un-cooked shrimp that was frozen.
Now that it has thawed remove the shells and tails
before cooking in the Creole Sauce.
The star of this show has now entered the PaRtY.
The last of your chopping is coming in for the extra
Color & Flavor.
Stir Stir Stir.
Cook this Creole for about 20 minutes till the shrimp turns
that lovely shade of Pink.
Shrimp Creole is done but I am not Serving it
in a Chiefs "Red" Pot.
I am not favoring any one Football team this Super Bowl.
I poured the Shrimp Creole into a pretty "White" pot for serving.
I think it's Game Time.
Shrimp Creole is traditionally served over a bed of
white rice and thats how I always serve it.
The rice just soaks up all the amazing Creole Sauce
in every mouth watering Bite...
You can totally truck in some Hot Sauce for a little added
heat for your bowl of Shrimp Creole too.
Would you like a taste?
It sure tastes like I am in New Orleans right about now.
The day after the Super Bowl your Shrimp Creole could look like
this, served in a cup with a crusty piece of bread.
YUMMY!
Have a bite.
This one is for you!
Enjoy!
I am so glad I made a HUGE pot of Shrimp Creole.
I have some to freeze that we can devour
later this month.
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