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.
Posted in Holiday, Quick, Recipes, Shrimp, Soups, Stews, & Chowders
Tags: bell pepper, cajun, creole, dinner, hot sauce, Louisiana, mardi gras, New Orleans, rice, roux, scallions, shrimp, stew, tomato sauce
This is the last “soup” that I have to share (for now!) in my cozy soup series. 😉 It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.
The recipe was adapted from The New York Times, contributed by Sam Sifton. The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.
Yield: Serves 8 to 10
For the Chili:
- 2 tablespoons neutral oil, like canola or grapeseed
- 3 pounds ground beef or ground turkey, ideally coarse-ground
- 1 tablespoon coarse salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cayenne pepper, or to taste
- 2 tablespoons chile powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 tablespoons steak sauce (I substituted soy sauce)
- 2 tablespoons Worcestershire sauce
- 28-ounce cans diced tomatoes
For the Gumbo:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 large yellow onion, peeled and diced
- 2 medium shallots, peeled and diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 3 ribs celery, trimmed and diced
- 3 cloves garlic, peeled and minced
- 2 6-ounce cans tomato paste
- 2 8-ounce cans tomato sauce
- 1 to 2 cups tomato juice
- 1 cup ketchup
- 1 tablespoon apple-cider vinegar, or to taste
- 2 tablespoons hot sauce, or to taste
- sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
- corn bread or corn muffins, optional
- Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
- Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
- Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
- Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
- Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
- Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
- Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
- Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
- Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
- Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.
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Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, bell peppers, chili, firehouse, ground beef, ground turkey, gumbo, ketchup, roux, shallots, Super Bowl, tomatoes, turmeric, Worcestershire sauce, yellow bell peppers