New Orleans Shrimp Creole

New Orleans Shrimp Creole

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Jason Koch

By
@jstone13007

americanprofile.com

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Method:
No-Cook or Other

Ingredients

  • 1 Tbsp
    vegetable oil
  • 2
    roma tomatoes, coarsely chopped
  • 1 c
    finely chopped onions
  • 1
    bay leaf
  • 1/2 Tbsp
    chopped celery
  • 1 Tbsp
    sugar
  • 1/2 c
    chopped bell pepper (optional)
  • 1/2-1 tsp
    salt
  • 1/2 tsp
    pepper
  • 6 clove
    garlic, crushed
  • 1 lb
    shrimp, peeled
  • 14 1/2 oz
    diced tomatoes, canned
  • 2 Tbsp
    flour
  • 8 oz
    tomato sauce, canned
  • 1 c
    water

How to Make New Orleans Shrimp Creole

Step-by-Step

  1. Heat oil in a large Dutch oven over medium heat. Add onion, celery, bell pepper and garlic and saute until soft. Add canned tomatoes, tomato sauce, Roma tomatoes, bay leaf, sugar, salt and pepper. Reduce heat to medium and cook 30 minutes.
    Cut shrimp into bite-sized pieces if desired; put shrimp and flour in a ziptop plastic bag. Shake to coat evenly; set aside.
    Add water to sauce, reduce heat to low and cook 5 minutes to blend flavors.
    Add shrimp and cook until starting to turn pink. Remove from heat and let stand 4 to 5 minutes to let shrimp finish cooking. Serve over rice.

Printable Recipe Card

About New Orleans Shrimp Creole

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole



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