Shrimp Creole
Sunnyside Cook
A Cajun family favorite that livens up shrimp with a roux-flavored tomato sauce.
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium-large yellow onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 6-ounce can tomato paste
- 3 8-ounce. cans tomato sauce
- 1 8-ounce bottle clam juice or 1 cup water or shrimp stock
- 1 teaspoon salt divided, see below
- ½ teaspoon. black pepper
- ¼ teaspoon. cayenne pepper
- 2 pounds medium-sized raw shrimp peeled and deveined
- Tony Chacere or other Cajun seasoning
- ¼ cup. finely chopped parsley leaves
- ¼ cup green onion tops thinly sliced
To serve
- 2 cups white or brown rice --cooked according to package directions
- Tabasco --to taste
Instructions
For the creole
- Combine flour and oil in a large saucepan (off heat). Whisk until smooth. Place saucepan over medium-high heat and cook until it becomes golden-bronze hue, stirring constantly. (I use a wooden flat-edged spatula to cook the roux.)
- When the roux is a golden-bronze color, add the onions and bell pepper. Sprinkle with ¼ teaspoon salt. Reduce heat to medium-low. Cook until peppers are soft, stirring often, about 10 minutes. Add minced garlic. Cook, stirring constantly, for 1 minute.
- Add tomato paste, stirring constantly for one more minute. Stir in tomato sauce.
- Slowly add clam juice or water, stirring well to incorporate into roux/tomato mix. The mixture will be thick, so stir often.
- Add remaining ¾ teaspoon salt, black pepper, and cayenne pepper. Reduce heat to simmer. Simmer covered for 20 minutes, stirring occasionally.
30 minutes before adding shrimp to sauce
- Season shrimp with 1 teaspoon of Tony Chacere or other Cajun spice mix. Toss to cover all shrimp. Refrigerate.
To finish
- Add shrimp to simmering sauce, stirring well. Cover and cook 15 minutes, or until shrimp are just done, stirring occasionally. If sauce seems too thick, use additional water to thin sauce to consistency you want. Add parsley and onion tops. Cook 5 more minutes. Check seasonings and add more salt and pepper to taste.
To serve
- Serve over cooked rice; offer Tabasco on the side.
Notes
Be careful when handling hot roux. Paul Prudhomme, the famous New Orleans cook, called hot roux “Cajun napalm.” Use pot holders and stir carefully.
Sauce can be prepared up to step 5, cooled and then refrigerated for up to 2 days. Bring back to warm temperature on stove before proceeding with recipe. I think it tastes better if it is made at least one day in advance.
Adapted from a recipe by Buttons Adamson.