Louisiana Shrimp Creole is a traditional Cajun dish that has been enjoyed by locals and tourists alike for generations. This savory and spicy dish is a perfect blend of fresh shrimp, vegetables, and aromatic spices, making it a delicious and satisfying meal. In this article, we will provide a detailed recipe for Louisiana Shrimp Creole that will help you create this classic dish in your own kitchen.
Why We Should Try This Louisiana Shrimp Creole Recipe?
This dish is not only delicious but also packed with nutrients and bursting with flavor.
First and foremost, this recipe features shrimp as its star ingredient. Shrimp is a low-calorie, high-protein food that is also rich in vitamins and minerals such as selenium, vitamin B12, and phosphorus. It is also an excellent source of omega-3 fatty acids, which can lower the risk of heart disease and improve brain function.
But shrimp isn’t the only nutritious ingredient in this dish. The recipe also includes vegetables such as onions, bell peppers, and celery, which provide a plethora of vitamins and antioxidants. Additionally, the dish is served over rice, which is a great source of energy-boosting carbohydrates.
Now, let’s talk about flavor. The Louisiana Shrimp Creole recipe is a perfect combination of spicy, savory, and sweet flavors. The dish gets its spice from cayenne pepper and its sweetness from the addition of diced tomatoes and bell peppers. The savory flavors come from the shrimp and the holy trinity of vegetables (onions, bell peppers, and celery) that are a staple in many Louisiana dishes.
Not only is this dish delicious and nutritious, but it is also easy to make. With just a few simple steps, you can have a flavorful meal on the table in no time. So why not give it a try? Your taste buds and your body will thank you.
How to Make Louisiana Shrimp Creole
There are several keys to this Louisiana Shrimp Creole built on Prudhomme’s foundation of briny Louisiana Gulf shrimp, pungent shrimp stock, and light brown roux. From there, layers of sautéed vegetables and peppery spices add structure that when combined with the sweet acidity of the ripe tomatoes, meld to create a rich Creole depth of flavor.
PREP TIME: 45 mins
COOK TIME: 90 mins
TOTAL TIME: 2 hours 15 mins
Recipe by: Adapted from Chef Paul Prudhomme
- 3 pounds jumbo (8/10 count) shrimp, shell and head on
- 1 cup dried shrimp
- 4 tablespoons bacon fat
- 4 tablespoons unbleached all-purpose flour
- 3 cups diced onions
- 2 cups diced celery
- 1 cup diced green bell pepper
- 2 tablespoons minced garlic
- 1 bay leaf
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons freshly ground black pepper
- 4 cups chopped peeled tomatoes
- 2 cups tomato sauce
- 2 teaspoons sugar
- ½ cup tomato paste
- Dash of hot sauce
- 1 tablespoon unsalted butter
- 4 cups cooked Louisiana long-grain white rice, such as Supreme
- 1 cup diced green onion tops
- Remove the shells and heads from the shrimp, leaving the tail on.
- To make the shrimp stock, add the heads, along with any shrimp fat and all shells to a pot containing 8 cups of water. Add the dried shrimp to the pot, bring to a boil, and simmer for 1 hour. Strain the shrimp stock discarding the dried shrimp and shells. Continue boiling the stock until you have reduced it by half to 4 cups of intense shrimp stock.
- In a large cast-iron pot over medium heat, add 4 tablespoons of bacon fat and an equal amount of flour. Stir the roux until light brown in color with a nutty aroma. Add the diced onions, celery, and bell pepper to the roux, and continue stirring until the vegetables begin to caramelize and turn brown.
- Add the garlic, bay leaf, herbs, spices, and half of the stock. Stir to mix well, scraping the bottom of the pot. Add the chopped tomatoes, tomato sauce, and sugar. Add the tomato paste — it gives the dish a depth of flavor mere tomatoes and sauce will never achieve. Stir and cook over medium heat for 10 minutes.
- Check the dish for flavor and thickness. Add more of the reserved shrimp stock to thin it out to a bisque-like consistency. Add hot sauce to your desired spiciness. Simmer for another 10 minutes.
- At this point, you have two choices: you can refrigerate and serve later, or you can add the shrimp and continue cooking until the shrimp are just done and not overcooked, about 10 minutes. As the shrimp are cooking, add the butter and stir to create a rich sheen.
- It is important to serve this dish immediately since letting the shrimp sit in the hot Creole gravy will render them tough in no time at all.
- Serve over a mound of white rice and garnish with green onion tops. Serve hot sauce on the side for an extra kick.
Be sure to find fresh jumbo shrimp and juicy, ripe tomatoes — two keys to this dish.