 One of our favorite dishes that I don't make often enough. It reminds me of when I was younger. There are just "those dishes" that bring memories and this one is the recipe my Mom loved to make, and she served with a side spinach salad. I made it for dinner tonight. I did use a pint of my own pressure canned stewed tomatoes and homemade tomato paste but, you can use store bought and still enjoy all the great flavors of this dish. Enjoy! Diane Shrimp Creole - Louisiana Style Ingredients: 2 1/2 pounds Shrimp; fresh, uncooked, peeled and de-veined large count 1 Tablespoon creole seasoning; such as 'Tony Chachere's' ***** 4 cups cooked long-grain white rice ***** 8 Tablespoons butter 8 Tablespoons flour 2 cups chopped onions or shallots 1 cup chopped green or red bell pepper 1 cup chopped celery 1 teaspoon salt 1/2 teaspoon cayenne pepper 2 Tablespoons chopped garlic 5 cups water one large 32 oz can stewed tomatoes two cans of tomato paste 1 cup shrimp stock 1 teaspoon hot sauce, or to taste 2 Tablespoons apple cider vinegar, or to taste 1/2 cup chopped green onions (optional) 2 Tablespoons fresh chopped parsley Directions: Prepare your rice according to package directions; and keep warm. Toss your cleaned shrimp with the creole seasonings in a bowl and set aside. In a large dutch oven, over medium heat, melt the butter and stir in flour until flour browned and nutty smelling. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 minutes. Add in the garlic and saute an additional 2 minutes. Stir in the water and tomatoes. Bring the entire mixture to a boil and reduce to a simmer; continue to cook for 20 minutes. Add the shrimp stock, hot sauce, apple cider vinegar (2 Tbs or to taste) and continue to cook for 10 minutes longer. Taste for any additional seasonings. Add in fresh shrimp to the pot. Cook the shrimp until they are pink and cooked through,about 6 to 7 minutes, do not over-cook shrimp. Stir in green onions and parsley. Serve over cooked white rice. Recipe adapted from: Phyllis's Kitchen Photos by: Diane Baker for Canning and Cooking at Home Pinterest Pin: https://www.pinterest.com/pin/530510031081195854/  The shrimp ready to go into the pot for final prep
3 Comments
Jilli
5/22/2023 07:27:29 pm
Good Evening, I can’t wait to try out your recipe for Louisiana Creole. I have made up many recipes on my own and canned some of them without the rice. I just didn’t see if this is actually safe to go thru the Canning Process with the Pressure Canner. Can you please let me know about that as soon as possible? I have a lot of Shrimp from the Pacific Northwest off the Pacific Coast. I just need to do it safely. I have made Cajun shrimp in the past but not Creole. Thanks for your help, Jilli
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.