Teresa's Recipes
Authentic Louisiana Shrimp Creole
Experience a burst of flavor with this Authentic Louisiana Shrimp Creole. This heartwarming dish, hailing from the vibrant culinary tradition of the Louisiana bayou, is a delightful blend of succulent shrimp, ripe tomatoes, and a symphony of spices. Each bite brings a taste of Southern hospitality, making you feel like you're dining right in the heart of New Orleans.
Ingredients
- 2 tablespoons Olive oil
- 1, chopped Onion
- 1, chopped Green bell pepper
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 2 cups, chopped Tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 Bay leaf
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon, dried Thyme
- to taste Salt and pepper
- 1 pound, peeled and deveined Shrimp
- 2 cups Cooked rice
- 1/4 cup, chopped (for garnish) Green onions
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 480
- Fat: 10g
- Carbs: 60g
- Protein: 35g
- Sodium: 1600mg
- Sugar: 6g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, bell pepper, celery, and garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the chopped tomatoes, tomato paste, chicken broth, bay leaf, cayenne pepper, paprika, thyme, salt, and pepper. Combine well to ensure the spices are evenly spread.
- Reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
- Add the shrimp to the skillet, stirring to distribute them evenly in the sauce. Cook until the shrimp turn pink and are cooked through, about 5 minutes.
- Remove and discard the bay leaf.
- Serve the Shrimp Creole over a bed of cooked rice. Sprinkle with chopped green onions for garnish before serving.
- Enjoy your trip to the heart of Louisiana with each sumptuous bite!
Tips
- For an added kick, increase the amount of cayenne pepper.
- You can also add andouille sausage for a more meaty flavor.
- Serve with a side of cornbread for a complete Southern meal.