Easy Shrimp Creole

Heat a large pot on high heat.

Pour in 2 cups of oil and let it heat until it's hot enough for frying.

Put on safety gloves and prepare to whisk.

Add 2 cups of flour gradually into the hot oil while whisking continuously for about 5 minutes until it reaches a light brown color.

Reduce heat to medium and add chopped onions, bell pepper, and celery to the roux, cooking for another 5 minutes while stirring.

Turn off the heat and let the residual heat continue to cook the vegetables for a moment.

Add seasoning: parsley, Slap Ya Mama seasoning, bay seasoning, garlic powder, spring seasoning, and 2 bay leaves, stirring well.

Incorporate about 6 ounces of tomato paste into the mixture.

Add seafood stock and stir to combine, then add a 15-ounce can of tomato sauce.

Let the mixture simmer on low heat for 15 minutes, stirring occasionally to prevent sticking.

Taste the mixture for flavor and adjust seasoning if needed, checking the tenderness of the vegetables.

Cover and let simmer for another 15 minutes, stirring every few minutes and skimming off excess oil if necessary.

After 15 minutes, check the vegetables; if they are still too crunchy, continue to simmer for another 15 minutes.

Add shrimp (50-60 count) to the pot, stirring to combine.

Equipment Needed

Spice Level: