Shrimp Creole
Wild American shrimp is by far the best choice for this Louisiana dish and is available fresh or frozen. For extra-authenticity, look for Tony Chachere’s Creole seasoning.
1 ½ cups long grain white rice
3 ½ cups water
2 Tablespoons butter
3 celery ribs
1 green bell pepper, ribs and seed removed
1 medium white onion
2 garlic cloves, minced
4 green onions
1 Tablespoon Creole (or Cajun) seasoning
1 (16 ounce) can crushed tomatoes
1 (10.5 ounce) can mild diced tomatoes with green peppers
2 cups low-sodium chicken broth
1 pound uncooked, peeled and deveined shrimp fresh or frozen and thawed
Stir the rice into the water in a large saucepan with a tight-fitting lid. Bring to a boil and boil until almost all the water is absorbed and little air bubbles form in the rice, about 10 – 12 minutes, stirring a few times to prevent sticking. Remove from the heat and tightly cover the pan.
While the rice is cooking, finely dice the celery, green bell pepper, onion and green onion. Mince the garlic. In a large Dutch oven (4 to 5 quarts), melt the butter over medium high heat. Drop in the “trinity” – the celery, pepper and onions. Cook, stirring frequently, until all the vegetables are soft and the onion and celery are translucent, about 12 minutes. Stir in the garlic and green onions and cook a further 3 minutes. Sprinkle in the Creole seasoning and stir. Cook a further minute until fragrant. Pour in the crushed tomatoes, diced tomatoes and chicken broth, stirring to combine. Bring to a full rolling boil. Cook until the sauce has thickened slightly, about 10 minutes. Drop in the shrimp, cover the pan and cook for 5 minutes. Remove from the heat and leave covered for at least 10 minutes to fully cook the shrimp.
Fluff the rice with a fork and serve it in bowls with the Shrimp Creole ladled over the top.
The Shrimp Creole can be made up to one day ahead and keep tightly covered in the fridge. Gently reheat over low heat before serving over rice.
Serves 6
Source: Fave Southern Recipes
(From Recipe Rampage (Rhonda))
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Wild American shrimp is by far the best choice for this Louisiana dish and is available fresh or frozen. For extra-authenticity, look for Tony Chachere’s Creole seasoning.
1 ½ cups long grain white rice
3 ½ cups water
2 Tablespoons butter
3 celery ribs
1 green bell pepper, ribs and seed removed
1 medium white onion
2 garlic cloves, minced
4 green onions
1 Tablespoon Creole (or Cajun) seasoning
1 (16 ounce) can crushed tomatoes
1 (10.5 ounce) can mild diced tomatoes with green peppers
2 cups low-sodium chicken broth
1 pound uncooked, peeled and deveined shrimp fresh or frozen and thawed
Stir the rice into the water in a large saucepan with a tight-fitting lid. Bring to a boil and boil until almost all the water is absorbed and little air bubbles form in the rice, about 10 – 12 minutes, stirring a few times to prevent sticking. Remove from the heat and tightly cover the pan.
While the rice is cooking, finely dice the celery, green bell pepper, onion and green onion. Mince the garlic. In a large Dutch oven (4 to 5 quarts), melt the butter over medium high heat. Drop in the “trinity” – the celery, pepper and onions. Cook, stirring frequently, until all the vegetables are soft and the onion and celery are translucent, about 12 minutes. Stir in the garlic and green onions and cook a further 3 minutes. Sprinkle in the Creole seasoning and stir. Cook a further minute until fragrant. Pour in the crushed tomatoes, diced tomatoes and chicken broth, stirring to combine. Bring to a full rolling boil. Cook until the sauce has thickened slightly, about 10 minutes. Drop in the shrimp, cover the pan and cook for 5 minutes. Remove from the heat and leave covered for at least 10 minutes to fully cook the shrimp.
Fluff the rice with a fork and serve it in bowls with the Shrimp Creole ladled over the top.
The Shrimp Creole can be made up to one day ahead and keep tightly covered in the fridge. Gently reheat over low heat before serving over rice.
Serves 6
Source: Fave Southern Recipes
(From Recipe Rampage (Rhonda))
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