Louisiana Style Shrimp Creole Food

LOUISIANA SHRIMP CREOLE

Steps:

• combine flour and oil in a 5 quart heavy pot, making a medium brown roux on high heat. Stir constantly so as not to burn the roux.
• Lower heat, add shrimp and cook for about 3 minutes.
• Add garlic, onion, bell pepper, and parsley. Continue to cook for 2 minutes to wilt onions.
• Raise heat, add water and remaining ingredients. Bring to boil.
• Lower heat to simmer, covered, for 20 to 30 minutes.
• Serve over rice. Corn or peas are great sweet vegetables on the side of this tomato based gravy. We always have peas and potato salad with this meal. Hope you enjoy it as much as we have!

LOUISIANA-STYLE SHRIMP CREOLE

Steps:

• In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; sauté for until vegetables are tender (about 3-4 minutes).
• Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
• Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
• If you prefer a creamy Creole sauce add in whipping cream at this point starting with 2 tablespoons and adding in more to taste.
• Add in the uncooked shrimp; cook for 5 minutes.
• Season with salt and black pepper to taste.

LOUISIANA STYLE SHRIMP

Steps:

• In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
• Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

SHRIMP CREOLE

Steps:

• Cook the rice: Bring water to a boil in a medium pot over high heat. Add salt and rice to the water and stir to combine. Cover with a lid and reduce the heat to low heat. Cook the rice, covered for about 20 minutes or according to package instructions. Remove rice from heat and fluff with a fork. Keep covered until ready to serve.
• Sauté the onions, peppers, and celery: While the rice is cooking, make the shrimp creole. In a large pan set over medium heat, add the butter. Once the butter melts and is foamy, add the onions, bell pepper, and celery to the pan. Add the salt and cayenne pepper. Cook, stirring occasionally, until soft, 6-8 minutes.
• Add the bay leaves, Worcestershire, tomatoes, and garlic: Add the bay leaves, Worcestershire sauce, tomatoes, and garlic powder to the pan. Stir to combine and gently break up the tomatoes using a wooden spoon. Cook on high until simmering, then reduce the heat and maintain a simmer for 15 minutes.
• Combine flour and water, add to pot with stock: In a small bowl, whisk together the flour and water and add it to the tomato sauce in the pan. Cook for 5 minutes. Add the seafood stock.
• Season and add shrimp to pan: In a large bowl, season the shrimp with the Cajun seasoning and toss to coat. Add the shrimp to the pan and cook, stirring occasionally, until they turn pink on the outside, 7-8 minutes. The finished sauce will be thick enough to coat the back of a spoon.
• Stir in green onions and serve: Stir in green onions. Serve shrimp creole over rice.

SHRIMP CREOLE

Steps:

• Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

TRUE SHRIMP CREOLE

Steps:

• In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

AUTHENTIC SHRIMP CREOLE

Steps:

• Cook onion, celery and garlic in hot oil until tender but not brown.
• Add tomatoes, tomato sauce and seasonings.
• Simmer uncovered about 45 minutes.
• Mix cornstarch and 2 teaspoon water, stir into sauce.
• Add shrimp, simmer until done (about 5 minutes).
• Serve with yellow rice.

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

DELICIOUS SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

SHRIMP CREOLE - SOUTHEAST TEXAS STYLE

Steps:

• In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
• Saute the onion, celery, bell pepper and garlic until tender.
• Add the other 1/4 cup butter to the skillet and stir in until melted.
• Sprinkle the flour into the skillet and stir until combined.
• Add the canned tomatoes, tomato paste and red wine, blending well.
• At this point, add all the remaining ingredients except for the shrimp.
• Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
• Add shrimp to simmering creole and stir to combine.
• Cook approximately 10 more minutes, until shrimp turns pink and is done.
• Remove bay leaves before serving.
• Serve over hot cooked rice.