Classic Creole Shrimp Creole

Ingredients

• 2 lblarge shrimp, peeled and deveined, shells reserved
• 3 tbspbutter
• 1yellow onion, diced
• 1green bell pepper, diced
• 2celery ribs, diced
• 4garlic cloves, minced
• 1 (28 oz)can crushed tomatoes
• 1 (8 oz)can tomato sauce
• 1 cupshrimp stock (from reserved shells) or seafood stock
• 2bay leaves
• 1 tbspCreole seasoning
• 1/2 tspcayenne pepper, or to taste
• 1 tspdried thyme
• 2green onions, sliced
• 2 tbspfresh parsley, chopped
• hot sauce, to taste
• 4 cupscooked long-grain white rice, for serving

Nutrition / serving

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Method

1. 1

   If time allows, simmer the reserved shrimp shells in 2 cups water for 15 minutes to make a quick stock; strain and reserve 1 cup.

   ⏱Start 15:00
2. 2

   Melt butter in a large Dutch oven over medium heat. Add onion, bell pepper, and celery and cook, stirring, 6–8 minutes until softened.

   ⏱Start 6:00
3. 3

   Add garlic and cook 1 minute more, until fragrant.

   ⏱Start 1:00
4. 4

   Stir in the crushed tomatoes, tomato sauce, shrimp stock, bay leaves, Creole seasoning, cayenne, and thyme. Bring to a simmer, then reduce heat and cook uncovered 20–25 minutes, stirring occasionally, until thickened and the flavors have melded.

   ⏱Start 20:00
5. 5

   Season the shrimp lightly with salt and pepper. Stir the shrimp into the sauce and cook 4–5 minutes, just until pink and curled and cooked through; do not overcook.

   ⏱Start 4:00
6. 6

   Remove bay leaves. Stir in green onions and parsley, and add hot sauce to taste.

7. 7

   Serve ladled generously over steamed white rice.