Scrimp Creole

Shrimp Creole is a popular southeastern United States recipe, originating in Louisiana.

You can serve Shrimp Creole with or without rice.

For variety substitute other seafood like scallops, crab, or fish for the shrimp.

Mild or Hot

Creole food can be very hot (spicy), but you can control the amount of heat to your taste by reducing the amount of black, white, and cayenne pepper.

Cayenne pepper heat can vary widely between brands. For consistency stick with one brand. Changing brands or buying bulk cayenne pepper may require some experimenting to obtain the desired heat level.

You can always add more cayenne pepper to turn up the heat. If you find your Shrimp Creole is too hot for your taste, you can reduce the heat level by adding more tomato sauce and broth.

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium to large onion, chopped
• 1 medium to large bell pepper, chopped
• 2 stalks (ribs) celery, chopped
• 1 tablespoon (15 g) butter or 1 T olive oil
• 2 teaspoons (10 ml) garlic, minced
• 1/2 teaspoon (2.5 ml) hot sauce
• 1 cup (240 ml) chicken or vegetable broth
• 14.5 oz. (411 g) can diced tomatoes or fresh tomatoes diced
• 8 oz. (221 g) can low sodium tomato sauce
• 1 cup (220 g) uncooked converted or parboiled rice
• 1 lb. (450 g) medium shrimp (raw or cooked)
• Seasoning
• 1 fresh or dry bay leaf
• 1 teaspoon (5 ml) Kosher salt
• 1/2 teaspoon (2.5 ml) ground white pepper
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/4 teaspoon (1 ml) ground cayenne pepper
• 1 1/2 teaspoons (7.5 ml) dried thyme
• 1 teaspoon (5 ml) dried basil or 1 tablespoon (15ml) fresh basil

Method of Preparation