New Orleans in general is uniquely amazing. What a fabulous experience of culture, food, music, and people. The spices, the fresh seafood, the holy trinity mirepoix, the jazz music, and the old-world atmosphere makes this city enjoyable to visit.
There’s something about New Orleans style of food that intrigues my senses. There are so many recipes that originate from this region of the US that are like no other. There is a divine combination of several cultural influences- mainly French, Spanish, Native American, and Italian.
As with all places we travel to, I am overfilled with joy to recreate the foods that we experienced while exploring. This recipe for shrimp creole is one of several incredible dishes we now make at home. It is spicy and filling, fairly inexpensive to make, and ready in less than an hour. And probably one of my favorite advantages about it is it is made in one pan, so less dishes!
Print Recipe
Shrimp Creole
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 2 tbsp Butter
- 1 cup Yellow onion
- 1 cup Red bell pepper
- 1 cup Celery
- 1 tbsp Cajun seasoning
- 1 tsp Chili powder
- 1 pint Diced tomatoes
- 1 pint Tomato sauce
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 2 tsp Worcestershire sauce
- 1 tsp Louisiana hot sauce
- 1 lb Shrimp (raw, thawed)
Instructions
- Measure rice into a pot and rinse. Add water and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- In a large cast iron skillet, melt the butter over medium heat.
- Add onion, bell pepper, and celery to the skillet and sauté until tender.
- Once the vegetables are soft, season with cajun seasoning, chili powder, salt and pepper.
- Add the diced tomatoes, tomato sauce, Worcestershire sauce, and Louisiana hot sauce.
- Stir to combine all ingredients and simmer for 25-30 minutes.
- Add the shrimp to the skillet. Cook the shrimp in the sauce flipping after 3-4 minutes. Continue to cook for an additional 3 minutes or until the shrimp are pink and cooked through.
- To serve, scoop 1/2 cup of rice onto a plate. Generously cover the rice with the shrimp creole.
