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Lee's New Orleans Shrimp Creole
Super easy
Cheap
Le Bordelon shares his special Shrimp Creole recipe from New Orleans. He tells us, Do not hesitate to deduct, add or substitute ingredients.
Prep
45m
Ingredients
For
4
Serving(s)
Ingredients
| 2 cups Shrimp stock |
| 2 lbs Fresh shrimp, (cooked or uncooked) de-veined |
| 1/2 cup olive oil |
| 1 onion chopped |
| 1 stalk celery, chopped |
| 4 cloves minced garlic |
| 4 15oz cans Italian Style tomatoes |
| 15 oz tomato sauce |
| 2 tsp Cajun spice |
| 2 tbsp Tabasco |
| 1 Bay leaf (remember to remove when cooking's done!) |
| 1 tbsp thyme |
| 1 tbsp baisl |
| 2 tsp Paprika |
| 3 tbsp Lea & Perrins Worcestershire |
| 2 tbsp sugar |
| salt and pepper to taste |
Lee's New Orleans Shrimp Creole Directions
- Sauté onion, bell pepper and celery in oil until onions are translucent. Add garlic and continue to sauté a few minutes longer. Add stock, tomatoes and tomato sauce. Bring to a boil.
- Add remaining spices one by one stirring thoroughly after each. Bring to a boil. Reduce heat, cover, simmer 20 to 30 minutes.
- Add the shrimp.
- Sauce should be the consistency of thick tomato sauce. If not, mix 1 or 2 teaspoons of cornstarch with water and mix into sauce thoroughly. Use file instead, if you have it. Cook for another few minutes until the shrimp are pink.
- Turn off the heat and let sit 10 - 15 minutes.
- Serve over hot rice. Serve with garlic toast. Better yet; serve tomorrow after the flavors get to sleep together.
- For the shrimp stock: Bring all the ingredients to a boil in a stock pot., then simmer for up to 6 hours.
- Add water to keep covered. Strain
Notes
Submitted by Chef Lee Bordelon
