A traditional Cajun recipe, this shrimp Creole is thickened by a roux and flavored with the holy trinity, tomatoes and, of course, a kick of cayenne for spice.
This month Fish Friday Foodies are sharing international seafood soups and stews at my instigation. I had big plans to make a dish called moqueca, just like my Brazilian friend Betty taught me many, many years ago when we were living in the little oilfield town of Macaé together. But, in the end, my Cajun roots won out, and as you can see, I made shrimp Creole. I’d like to tell you that this is exactly as my grandmothers would have made it, but the honest truth is that I don’t remember ever eating shrimp Creole at either of their houses. I did consult a handful of good Cajun cookbooks though so I’m feeling pretty good about the authenticity. I’ll no doubt hear from my mother if I’ve gone astray and I’ll get back to you with corrections if necessary. But authentic or not, I can promise you it is delicious.
Like all good Cajun recipes, this one starts with a roux and the holy trinity of vegetables, onion, bell pepper and celery. Add in some butter, tomatoes, a little cayenne and a whole mess of shrimp and you’ve got yourself a delicious shrimp stew. Make sure you check out the linky tool (all those photos at the bottom) to see the other great seafood soups and stews my fellow Fish Friday Foodies have made.
Ingredients
1 medium onion
1 green bell pepper or capsicum
1 stalk celery
1/4 cup or 25g flour
1/3 cup or 80ml canola oil
1/4 cup or 63g butter
1 can (14 oz or 400g with juice) whole peeled Roma tomatoes
2 tablespoons tomato paste
1 lb 13oz or 825g cleaned shrimp or prawns (Mine weighed 4.4 lbs or 1984g with heads/shells on)
Salt
Cayenne pepper
To serve:
Cooked rice
Green onions
Louisiana hot sauce
Method
Discard any stems, peels or seeds, then chop your celery, onion and bell pepper up finely.
In a large heavy gauge pot or pan with a tight fitting lid combine the flour and oil to make a roux. Cook the roux over a low to medium heat, stirring often at the beginning and the constantly as it begins to brown.
When the roux is done, add in the chopped vegetables and cook for several minutes, stirring well.
Add in the butter and cook for another few minutes, until the vegetables have completely softened.
Add in the can of tomatoes, half a can of water and the tomato paste.
The tomatoes should break down as well, but feel free to mash them around with your stirring implement to encourage that.
Season the shrimp with a generous sprinkling of sea salt and add them to the pot, stirring well to coat them with the sauce.
Cook over a medium flame for about 20 minutes, stirring occasionally. Taste the sauce and add more salt if necessary and cayenne pepper to taste.
Serve with cooked rice and a good sprinkling of chopped green onions. Put the hot sauce on the table so everyone can help themselves.
Enjoy!
Many thanks to our fearless leader, Wendy of A Day in the Life on the Farm, and without further ado, here are the rest of our seafood soups and stews of the world:
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of every month. To join our group please email Wendy at wendyklik1517@gmail.com.
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