SHRIMP CREOLE RECIPE | THE BEST CAJUN SHRIMP CREOLE | CLASSIC NEW ORLEANS DISH

Make a quick shrimp stock by simmering shrimp shells in 3 cups of water for 30 minutes.

Strain the stock and reserve 1 cup for the recipe.

In a skillet on medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter.

Add 1 cup of finely diced onions, 2 large stalks of celery, and 1 small diced green bell pepper. Season with salt and black pepper and cook for about 5 minutes until softened.

Add 4 large cloves of minced garlic and cook for 30 seconds.

Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until absorbed and changes color.

Slowly add 1 cup of shrimp stock, stirring until the sauce thickens.

Add 1 - 28 ounce can of crushed tomatoes and 1 can of chopped clams with juice. Stir to combine.

Add 1 tablespoon of hot sauce, 1 tablespoon of Cajun creole seasoning, 1 teaspoon of oregano, 1/4 teaspoon of thyme, and 1 bay leaf. Stir and bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.

Remove the bay leaf, taste the sauce, and adjust seasoning with another 1/4 teaspoon of Cajun creole seasoning and 1 tablespoon of sugar.

Add in 2 pounds of shrimp, stir, and bring to a simmer. Cook for 4-5 minutes until shrimp are done.

Equipment Needed

Spice Level: