Creole cooking is an important tradition in New Orleans. Creole people combined the influences of African, French and American styles with three main ingredients- celery, bell peppers and onions- to create dishes that over time have been hailed as fine cuisine.
Shrimp Creole, a popular dish found in many local restaurants, is best served over rice. This recipe provides a flavorful meal with an assortment of herbs. Tomato sauce and sugar provide a sweet contrast to the green onions and garlic.
Shrimp Creole Recipe:
- 1/3 cup of flour
- 1/3 cup of butter
- 1 large onion
- 1/3 cup of green onions
- 1 celery stalk
- 3 cloves of garlic
- 1 8oz can of Tomato Sauce
- 1 bay leaf
- 1 tablespoon of Worcestershire Sauce
- 1 teaspoon of salt
- ½ teaspoon of sugar
- ½ teaspoon of Thyme
- ½ teaspoon basil
- 2 ½-3 pounds of raw shrimp
- The first step is to create “Roux.” Roux is a combination of equal parts flour and butter or shortening that has been browned in a pan over low heat. To create this key ingredient, melt butter in pan and add flour slowly, stirring throughout the process. It may take 15-20 minutes for the mixture to turn the appropriate shade of brown. Remove from heat and continue to stir to prevent the roux from sticking.
- After roux is made, add all ingredients, excluding the shrimp, and cook for approximately thirty minutes.
- Add shrimp and cook covered for an additional fifteen to twenty minutes.
- If the gravy appears too thick, add a small amount of water. Remember, it’s always easier to add water than to take it away.
When seeking the right brew to enjoy with shrimp creole, aim for a beer that is rich in hop bitterness. This dish is flavorful, so it needs a beer that can hold its own. An American IPA, such as Dogfish Head’s 60 Minute IPA, has a citric bitterness that will compliment the tomato sauce, while malty sweetness mixes well with the added sugar in the recipe.