Easy Shrimp Creole | Nik Snacks

My grandfather on my mother's side of the family, was from New Orleans. Through him by way of my mother and grandmother (his wife) I learned recipes for red beans and rice, jambalaya, shrimp and crawfish etoufee, gumbo, king cake, beignets all using the highly lauded cast iron skillet. These recipes are pulled from the depths of my highly flavored soul. I'm proud to share this recipe so that the spirit and joy that is New Orleans lives on in all of us through our tastebuds.

WHAT IS CREOLE SAUCE?

Creole sauce is a thickened mixture of tomato sauce, chopped vegetables (onions, bell pepper and celery), garlic, and spices.

WHAT IS THE DIFFERENCE BETWEEN CAJUN AND CREOLE CUISINE?

Both cusines are inextricably linked. Cajun cuisine is seen as country food or from the swamps and bayou of Louisiana. Cajuns are descendents of Acadians who settled in the area from Canada. They were the trappers, farmers and more agrarian people of the area. Creole cusine is seen as more refined, provencial food with foundations in French cooking and the classical hierarchy of the kitchen brigade. 

While spicy dishes are found in both cuisines, it depends on how much cayenne pepper or hot pepper sauce is used in the recipe. 

WHAT'S THE DIFFERENCE BETWEEN SHRIMP CREOLE AND JAMBALAYA?

Shrimp Creole is a shrimp dish that rests on a bed of rice. Jambalaya is a rice dish. Spanish colonists to the Louisiana area were unable to make paella and jambalaya was the result of attempts to make a variation of paella using ingredients available locally.

CAN I USE OLD BAY SEASONING INSTEAD OF CREOLE/CAJUN SEASONING?

Cajun seasoning relies on the use of many peppers, such as white and black pepper, bell peppers and cayenne peppers, paprika and garlic. Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley and paprika. Old Bay Seasoning has many of the same herbs and spices as Creole and Cajun seasoning, so substituting it and adding oregano and cayenne pepper means, YES YOU CAN.

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Easy Shrimp Creole

Yield: 8

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

the “holy trinity” of Creole cooking — onion, celery and bell pepper — is simmered in a tomato roux while bay leaves, garlic and hot sauce sing backup while the shrimp steal the show

Ingredients

• 2 lbs shrimp, peeled and deveined (tail-on, optional)
• 2 Tablespoons Old Bay seasoning
• 1 tsp cayenne
• 2 tsp oregano
• ¼ cup oil
• ⅓ cup all-purpose flour
• 1 medium yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 2 dried bay leaves
• 1 Tablespoon garlic, chopped
• 6 oz chili sauce
• 1 cup canned tomato sauce
• 1 to 2 Tablespoons hot sauce, to taste (optional)
• 1 14.5-oz can diced tomatoes
• Fine sea salt and black pepper
• 1 cup chopped scallions, for garnish
• Steamed rice, for serving

Instructions

1. Season shrimp with Old Bay seasoning, cayenne and oregano. Set aside.
2. Heat 12-inch cast-iron skillet to medium heat. Heat oil until it is shimmering. Sprinkle the flour on top of the oil and stir constantly to combine into a smooth paste. Stir until a roux the color of peanut butter forms, about 10 minutes. If desired, continue to stir the roux until it changes to a deep brown color and furthermore to a deep, brick red color. Be careful not to leave the roux unattended or it will burn and you will have to start over.
3. Add the onion, celery and bell pepper, increase the heat to medium-high and stir to coat the vegetables with the roux. Add in the garlic and bay leaves. Cook until softened, stirring occasionally, about 5 minutes.
4. Pour in the chili sauce, tomato sauce, hot sauce (if using), and diced tomatoes. Bring to a simmer, then reduce the heat to medium-low. Simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. If needed, add water.
5. Once the sauce has thickened, add the seasoned shrimp, nestling them into the sauce. Simmer until opaque and cooked through, about 10 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning with the fine sea salt and black pepper.
6. Remove from the heat and let stand for a few minutes, uncovered. Sprinkle with scallions and serve over steamed rice.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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