This easy shrimp creole starts with a roux that thickens and adds a distinct flavor. It’s very important to keep the heat on your pot towards the low side. You’re cooking this roux until it’s dark and toasty (the color of peanut butter) which takes some time and patience. You’ll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning and make sure to keep a close eye: A burned roux can’t be saved.
Note I didn’t use the “holy trinity” of Creole cooking — onion, celery and bell pepper — because I didn’t have a bell pepper. If you have one, awesome (just seed it, finely chop it, then add it at the same time as your onions and celery). Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. I served this spicy stew is over steamed white rice.
For other easy dinner ideas try my easy beef chili and my oven-baked risotto with sauteed shrimp.
Prep Time 5 minutes
Cook Time 50 minutes
Serves 4
Ingredients
1 lb shrimp, peeled and deveined
2 tsp homemade or store-bought Creole seasoning
1/4 c unsalted butter (1/2 stick)
1/3 c all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
4 garlic cloves, minced
1 (15-oz) can tomato sauce
1 to 2 tsp hot sauce, to taste (optional)
1 tsp granulated sugar
1/2 tsp each dried thyme, dried oregano, and dried basil
2 dried bay leaves
salt and black pepper
Steamed rice, for serving
Preparation
Toss the raw shrimp with 1 teaspoon Creole seasoning then set aside.
In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes. (Just keep stirring and babysit the pot at this step!)
Add the onion, celery (and bell pepper if you have one), increase the heat to medium and cook until softened, stirring occasionally for about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, salt, pepper, and bay leaves along with the remaining teaspoon of Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.)
Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
Remove your easy shrimp creole from the heat and let stand for 10 minutes, uncovered, then serve over steamed rice.