cajun shrimp creole
I grew up eating shrimp Creole. I used to say my mom put it in my baby bottle. It was a staple in our home. My family had this often and my mother made the best. Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 1/2 pounds cleaned and de-viened medium shrimp
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 4 cloves garlic, minced
- 1 cup green onions, chopped
- 1/4 cup parsley, chopped
- 1/2 cup chopped celery
- 1/2 cup cooking oil
- 1 can 6 oz tomato paste
- 1 can 8 oz tomato sauce
- 1 tablespoon sugar
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper (cayenne)
How To Make cajun shrimp creole
-
Step 1In a medium sauce pan, heat oil. Add onions, bell pepper, garlic, green onion, parsley, and celery and cook on medium high heat until onions and celery are tender. -
Step 2Season shrimp with salt, black pepper and red pepper. Set aside.
-
Step 3Stir in tomato paste and tomato sauce and bring to a boil. Add sugar and water. Simmer for 40 minutes until vegetables are well done. Add more water if it is too thick.
-
Step 4Add shrimp and cook until desired tenderness, about 10 to 15 minutes. Serve hot over white rice, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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