I served this tasty dish for our Mardi Gras dinner followed by our essential celebratory King Cake for dessert. It was festive and delicious.
I admittedly used Cajun seasoning instead of Creole Seasoning- gasp! After making the dish, I read about the similarities and differences between the Cajun and Creole cuisines. Both cuisines use a roux, the “holy trinity” composed of onions, bell peppers, and celery sautéed in oil, and both are from Southern Louisiana. Cajun food incorporates more smoked meats and rice, such as jambalaya, and is from more rural parts of the region whereas Creole cuisine, such as étouffée, is from New Orleans. I included the recipe for the homemade Creole seasoning below. (for next time!)
This recipe was adapted from The New York Times, contributed by Vallery Lomas. I modified the cooking times and doubled the garlic. I also used store-bought seasoning and omitted the dried basil. The shrimp was cooked perfectly.
Yield: Serves 4
For the Creole Seasoning: (Optional)
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (or less, if desired)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
For the Shrimp:
- 1 pound shrimp, peeled and deveined (I used large tail-on shrimp)
- 2 teaspoons homemade or store-bought Creole seasoning, divided (I used Slap ya Mama)
- 1/4 cup unsalted butter (1/2 stick / 4 T)
- 1/3 cup (5 T) all-purpose flour
- 1 medium or large yellow onion, finely chopped (I used a food processor)
- 2 celery ribs, thinly sliced
- 1 green bell pepper, seeded and finely chopped
- 4 to 8 garlic cloves, minced (I used a food processor)
- 1 (15-ounce) can tomato sauce (no salt added)
- 1 to 2 teaspoons hot sauce, to taste (optional) (I used Frank’s Red Hot)
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried thyme (or 1/2 T fresh thyme)
- 1/2 teaspoon dried oregano (or 1/2 T fresh oregano)
- 1/2 teaspoon dried basil (or 1/2 T fresh basil)
- 2 dried bay leaves
- fine sea salt and freshly ground black pepper
- 4 scallions, thinly sliced (about 1/4 cup)
- 1/4 cup chopped flat-leaf parsley leaves and tender stems
- steamed rice, for serving (I used white Basmati rice)
- Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place. (Only 2 teaspoons are used in this dish.)
- Pat the shrimp dry with paper towels. Then toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
- In a Dutch oven or large, heavy skillet with a lid, melt the butter over medium-low heat. (I used a low and wide enameled cast iron pot.)
- Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 5 to 10 minutes. Watch carefully- if the roux burns it cannot be saved.
- Add the onion, celery, and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 5 to 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 (if using), bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon 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 from the heat and let stand for 10 minutes, uncovered.
- Serve over steamed rice sprinkled with sliced scallions and chopped parsley.