A delicious Southern medley of tender Gulf shrimp nestled in a blonde Creole roux, and accented with onion, celery and bell peppers--all served over a bed of white rice!
2tablespoonsCreole seasoningCreole Seasoning (divided); 1 tablespoon to season shrimp and 1 tablespoon for the sauce; See Recipe Notes
15ouncesstewed tomatoes, chopped; See Recipe Notes
2tablespoonsWorcestershire sauce
1teaspoonLouisiana Hot Sauce(optional)
4cupsprepared white rice
1bunchgreen onions, for garnish
Instructions
Remove shells and tails of shrimp. If you're making your own shrimp stock, place the shells and tails in a saucepan and cover with 1 ¾ cups of water and ½ teaspoon of salt; bring to boil; drain and reserve liquid for later in the recipe.
Season shelled, raw shrimp with 1 tablespoon of Tony Chachere's Creole Seasoning; set aside
1 lb Gulf shrimp, 2 tablespoons Creole seasoning
In a heavy bottom skillet on medium-low heat, melt butter; sprinkle in flour; combine and let cook for 2-3 minutes (it will be lumpy)
4 tablespoons butter, ½ cup flour
Add The Holy Trinity : chopped onion, celery and green bell peppers to butter/flour mixture; cook 5 minutes
½ cup chopped celery, ½ cup chopped yellow onion, ½ cup chopped green bell pepper
Gradually add in shrimp stock, stirring with whisk to remove any lumps
1½ cups seafood stock
Add Worcestershire sauce, remaining 1 tablespoon of Tony Chachere's Creole Seasoning, stewed tomatoes with their juice, and Louisiana hot sauce (optional); combine well (use wooden spoon to break apart tomatoes)
Allow mixture to cook on low for 10 minutes, or until the tomatoes are tender; taste for salt
Meanwhile, prepare rice
4 cups prepared white rice
Add seasoned shrimp to mixture; allow to cook for 6-10 minutes or until shrimp are light pink
1 lb Gulf shrimp
Plate rice onto plates or bowls and ladle shrimp and roux over rice; garnish with chopped green onions
1 bunch green onions, 1 teaspoon Louisiana Hot Sauce
Notes
This dish is not super spicy, but if you don't like even a little heat, season the shrimp with a little salt and pepper and start with ½ tablespoon of Creole seasoning in the sauce.I use Tony Chachere's™ Creole Seasoning.Don't over cook the shrimp!
Nestle them in the hot tomato mixture and let them cook for about 5-8 minutes
Seafood Stock:If you don't have seafood stock, you can use chicken or vegetable stock. How to make shrimp stockPeel shrimp and remove tails. Place in medium saucepan; add 1 ¾ cups of water and ½ teaspoon salt; bring to boil for 5-8 minutes; drain shells and tails, reserving the liquid. Stewed tomatoes:This recipe calls for stewed tomatoes but if you only have diced, that will work as well. Just cook them a little bit longer in the sauce so they thicken.If you have stewed tomatoes with basil and/or garlic, that will work just as well.