Swine & Sea — Shrimp Creole — French Creole Recipe

Shrimp Creole

Creole-type dishes tend to be a cross between a gumbo and jambalaya.  Thicker and spicier than a gumbo but served on top of rice.  Tomato based like a jambalaya, though doesn’t use a roux as thickener but the sauce is allowed to simmer down to its desired thickness.  Creole style dishes also tend to be deeper in flavor, since they are allowed to simmer down.

This recipe provide more Creole Spice Mix then what's needed for this recipe. Keep the remaining mix in an air-tight container for later use.

Recipe

Creole Spice Mix

  • ⅓ cup

    Kosher salt

  • ⅓ cup

    smoked paprika

  • ¼ cup

    freshly ground black pepper

  • ¼ cup

    garlic powder

  • 2 Tbsp.

    onion powder

  • 2 Tbsp.

    cayenne pepper

  • 2 Tbsp.

    dried thyme

  • 2 Tbsp.

    dried oregano
Creole Sauce

  • 2 Tbsp.

    unsalted butter

  • 1

    medium yellow onion , finely diced

  • 1

    medium green bell pepper , diced

  • 2

    celery stalks , diced

  • 4

    garlic cloves , minced

  • 1 ½ cups

    chicken stock

  • 3

    bay leaves

  • 2 cups

    large heirloom tomatoes , diced

  • 2

    scallions , thinly sliced

  • 1 Tbsp.

    Worcestershire sauce

  • 1 tsp.

    Tabasco

  • ½ tsp.

    Kosher salt

  • 2 Tbsp.

    vegetable oil

  • 2 lbs.

    fresh shrimp , shelled and deveined

  • 6 cups

    Carolina Golden rice , cooked
Creole Spice Mix
    Step 1

  • Add the kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper, dried thyme and dried oregano to a bowl and stir to combine. Set aside.

Creole Sauce
    Step 1

  • Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.

    • Step 2

  • Add chicken stock, 3 tsp. of the Creole seasoning, and the bay leaves.

    • Step 3

  • Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes.

    • Step 4

  • Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 15 minutes.

    • Step 5

  • Stir in scallions, Worcestershire sauce, hot sauce, and Kosher salt; cook, stirring often, until thick but still a little saucy, about 10 minutes.

    • Step 6

  • Set aside Creole sauce.

    • Step 7

  • Heat vegetable oil in a separate large skillet over medium-high; swirl to coat.

    • Step 8

  • I the meantime, coat the shrimp wiuth 2 tsp. of the Creole seasoning.

    • Step 9

  • Add the seasoned shrimp to the pan and cook, stirring occasionally until the shrimp turn pink, around 1 minute.

    • Step 10

  • Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes

    • Step 11

  • Serve over cooked Carolina Golden rice.