New Orleans Shrimp Creole Recipe
With all the flavors of New Orleans, Louisiana, this New Orleans Shrimp Creole is a Creole recipe with the perfect amount of heat.
Video
Equipment
Ingredients
- 5 Pounds Large Shrimp Large
- 2 Each Yellow Onions diced
- 2 Ribs Celery diced
- 1 Each Green Bell Pepper diced
- 1 Each Red Bell Pepper diced
- 4 Cloves Garlic minced
- 1 Cup Salted Butter
- ⅓ Cup All Purpose Flour
- 2 Each Bay Leaves
- 15 Ounces Diced Tomatoes and Chilies 1 can
- 30 Ounces Crushed Tomatoes 2 cans
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Hot Sauce
- 1 teaspoon Worcestershire Sauce
- 5 Each Green Onions chopped
- ¼ Cup Fresh Parsley
Instructions
- Peel and devein the shrimp - saving the heads and peelings. Place the peeled shrimp into the refrigerator.5 Pounds Large Shrimp
- Add the shrimp peelings (and heads) to a large pot. Chop the tops and tails from the green onions, bell peppers, onions and celery and add to the pot with the shrimp peelings. Fill with water (about 11 cups I got). Bring to a boil, cover and simmer for one hour.2 Each Yellow Onions, 2 Ribs Celery, 1 Each Green Bell Pepper, 1 Each Red Bell Pepper
- While the shrimp stock is cooking you can work on the next steps. Add the butter to a large heavy bottomed skillet. Add medium-high heat.1 Cup Salted Butter
- Add the chopped onions, bell peppers and celery (holy trinity) and cook over a medium heat for about 30 minutes, until nice and soft.2 Each Yellow Onions, 1 Each Green Bell Pepper, 1 Each Red Bell Pepper, 2 Ribs Celery
- Add the garlic and cook another 2 minutes.4 Cloves Garlic
- Add the flour and mix into the vegetables, cooking for another 5 minutes.⅓ Cup All Purpose Flour
- Strain the shrimp stock and add 3 cups to the skillet, along with the canned tomatoes, Worcestershire sauce, hot sauce, sugar, seasonings and bay leaves. Cover and simmer for 1 hour, stirring every so often so it doesn't stick.2 Each Bay Leaves, 15 Ounces Diced Tomatoes and Chilies, 30 Ounces Crushed Tomatoes, 1 Tablespoon Granulated Sugar, 1 Tablespoon Creole Seasoning, 1 teaspoon Hot Sauce, 1 teaspoon Worcestershire Sauce
- Add the shrimp, parsley and green onions and mix well. Cover and simmer for 15 minutes.5 Each Green Onions, ¼ Cup Fresh Parsley, 5 Pounds Large Shrimp
- Serve over rice.
Notes
To shorten the cooking time, you could use store-bought seafood stock or even chicken broth and frozen peeled shrimp. You'll need to allow the shrimp to thaw but this will decrease the cooking time. I'm not going to lie though, it won't be as good 😉
If you like the Creole flavors in this recipe, you should try my Grillades and Grits recipe!
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Nutrition
Serving: 1g | Calories: 731kcal | Carbohydrates: 20g | Protein: 94g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 796mg | Sodium: 1306mg | Fiber: 3g | Sugar: 8g
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