I miss New Orleans. The people are some of the warmest, friendliest people I’ve ever met when in a big city. They don’t scowl at you or judge you for asking them questions as a tourist. Actually, they love tourists. They respect them because so much of the city relies upon tourism dollars. So, they put out the whitest of tablecloths, the freshest catch of the day, and the largest cocktail in the ultimate show of hospitality for their city’s guests.
I still daydream of New Orleans food since our trip. My palette longs for flavorful po’ boys, blackened shrimp served bubbling hot with crusty bread, and savory etouffee. I knew I would miss the intense seasoning of the city’s dishes, so I bought River Road’s Blackened Shrimp Seasoning and grabbed this recipe from “Louisiana Cookin’: Authentic Cajun & Creole Cuisine” magazine and got busy in the kitchen. This tomato based rice dish is more like a thick stew and can be served with any shellfish. I regret not adding diced sausage to the pot while it simmered, but there’s always next time! Shimp Creole was a hit at dinner time in our house and it’s so easy to prep and prepare.
While this recipe isn’t mine, it is delicious and reminds me of New Orleans because of its intense Creole flavors. Recipe by Louisiana Cookin’ magazine.
Creole Shrimp
Ingredients
- 2 T. olive oil
- 1 c. diced yellow onion
- 3/4 c. diced green bell pepper
- 3/4. c. diced celery
- 1 1/2 tsp kosher salt divided
- 3 T. tomato puree
- 1 1/2 T minced garlic
- 3/4 c. dry white white
- 1 28 oz can fire-roasted diced tomatoes
- 1 T. Worcestershire
- 1 1/2 tsp Creole seasoning River Road Blackened Shrimp Seasoning
- 1 lb. large fresh shrimp peeled, deveined
- 2 c. cooked white rice
- Garnish: sliced green onions fresh parsley
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery. Season with 1 tsp. salt, and cook until vegetables are slightly tender, 5 to 7 minutes. Add tomato paste and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Add wine, and deglaze pan by using a wooden spoon to scrape browned bits from bottom of pan. Add tomatoes, Worcestershire, and Creole seasoning, stirring to combine. Bring to a boil, and reduce heat. Simmer until thickened, about 30 minutes, stirring occasionally.
- Spread shrimp out on a paper towel lined platter. Season with remaining 1/2 tsp. salt. Add shrimp to pot and simmer 10-15 minutes.
- Remove from heat, and ladle into bowls. Serve topped with a scoop of hot cooked rice. Garnish with green onion and parsley, if desired.
Notes
