This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don’t be scared of a little heat!
With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Her blog features authentic coastal southern recipes. I adapted this to make it lighter and used ingredients I had on hand.
Turned out delicious and it was quick and easy to make. Serve this over white rice, brown rice or would even be great over quinoa.
- 2 tsp olive oil
- 1 medium onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cloves of garlic, minced
- 14- ounce can of diced tomatoes
- 8 oz tomato sauce
- 1/4 teaspoon of cayenne pepper
- 1/4 tsp Cajun Seasoning such as Slap Your Mama, more or less to taste
- 1 bay leaf
- 1 tbsp of all purpose flour, 1 tsp corn starch for gluten-free
- 2 tbsp water
- 1 lb of large shrimp, peeled and deveined
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce, to taste
- 1 medium scallion, sliced
- 2 tbsp fresh parsley, chopped
- salt to taste
- In a large skillet heat the olive oil over medium heat.
- Add the chopped onion, green bell pepper, garlic and celery and saute until tender.
- Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil.
- Cover and reduce heat to low and simmer 20-30 minutes.
- Make a slurry of the flour and water and stir into the tomato mixture.
- Continue cooking for another 5 minutes.
- Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture.
- Add Worcestershire sauce and hot sauce; stir together.
- Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
- Add chopped green onion and parsley and serve.