Shrimp Creole is a dish made with shrimp, tomatoes, and other vegetables.
Peel and devein the shrimp.
Place heads (if you have them), andpeels in a small saucepan and add the water.
Bring to a slow boilover medium-high heat and let boil slowly for 15-20 minutes.
Strainand discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and placeover medium-high heat.
Add the onions, peppers, and celery and sautestirring often, until the vegetables are very soft, about 45 minutes.
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stockand return to simmer.
Reduce heat to medium and let simmer for2 hours, stirring occasionally,This is your creole sauce; it canbe prepared 1 or 2 days in advance and stored in the refrigerator(I find the sauce is even better after sitting a couple of days inthe refrigerator).
When you are ready to serve, return the sauce to a simmer andadd the shrimp.
Cook until they turn pink, 5-7 minutes.
Stirin the green onions and parsley and let cook for 1 minute more.
Serve on flat plates over beds of rice.
Serves 6-8.
SHRIMP AND HAM OR TASSO JAMBALAYA:Prepare Shrimp Creole as above, but add about a pound of cubed hamand a 4-ounce can of tomatoe sauce to the finished sauce and simmer45 minutes more.
Meanwhile, boil or steam 2-3 cups raw rice.
Finish the sauce (which will be your jambalaya base) by addingthe shrimp, green onions, and parsley as above.
(If you are usingleftover Shrimp Creole, remove the shrimp and reheat the sauce,add the ham and tomato sauce, and proceed as above.
Return theshrimp to the pan at the end of cooking.
)Place the hot, cookedrice in a large bowl, pour the jambalaya base over, mix well, andserve.
You can also prepare this dish with sausage instead of ham.
Ingredients
Directions
Peel and devein the shrimp.
Place heads (if you have them), andpeels in a small saucepan and add the water.
Bring to a slow boilover medium-high heat and let boil slowly for 15-20 minutes.
Strainand discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and placeover medium-high heat.
Add the onions, peppers, and celery and sautestirring often, until the vegetables are very soft, about 45 minutes.
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stockand return to simmer.
Reduce heat to medium and let simmer for2 hours, stirring occasionally,This is your creole sauce; it canbe prepared 1 or 2 days in advance and stored in the refrigerator(I find the sauce is even better after sitting a couple of days inthe refrigerator).
When you are ready to serve, return the sauce to a simmer andadd the shrimp.
Cook until they turn pink, 5-7 minutes.
Stirin the green onions and parsley and let cook for 1 minute more.
Serve on flat plates over beds of rice.
Serves 6-8.
SHRIMP AND HAM OR TASSO JAMBALAYA:Prepare Shrimp Creole as above, but add about a pound of cubed hamand a 4-ounce can of tomatoe sauce to the finished sauce and simmer45 minutes more.
Meanwhile, boil or steam 2-3 cups raw rice.
Finish the sauce (which will be your jambalaya base) by addingthe shrimp, green onions, and parsley as above.
(If you are usingleftover Shrimp Creole, remove the shrimp and reheat the sauce,add the ham and tomato sauce, and proceed as above.
Return theshrimp to the pan at the end of cooking.
)Place the hot, cookedrice in a large bowl, pour the jambalaya base over, mix well, andserve.
You can also prepare this dish with sausage instead of ham.
