Shrimp Creole

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Along with seafood gumbo, jambalaya, and beignets, shrimp creole is a signature dish of New Orleans, but I don’t think I’ve ever had two versions there that tasted exactly alike. Carelessly prepared (as it usually is outside the region), shrimp creole can be bland, banal, and downright ghastly, but when made with real care, according to traditional culinary principles, it qualifies as one of the South’s greatest creations. Bottles of filé powder (ground sassafras leaves) are now available almost everywhere, and this unique thickening agent does have a very special flavor. Just make sure to add it off the heat; otherwise, the dish will be offensively stringy.

Ingredients

  • 3 tablespoons peanut oil
  • 4 medium onions, chopped
  • 2 ribs celery, chopped
  • 1 large green bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • ½ teaspoon dried thyme, crumbled
  • ½ teaspoon dried fennel, crumbled
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon cayenne pepper
  • 2 cups bottled clam juice
  • One 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 pounds medium fresh shrimp, peeled and deveined
  • 2 teaspoons filé powder
  • Hot cooked rice

Method

In a large, heavy pot, heat the oil over moderate heat, add the onions, celery, bell pepper, and garlic, and cook, stirring, till the vegetables are softened, about 3 minutes. Add the thyme, fennel, bay leaf, salt and pepper, cayenne pepper, and clam juice, stir well, return to a simmer, and cook for about 5 minutes. Add the tomatoes and tomato paste, stir, cover, and cook 15 to 20 minutes longer.

Add the shrimp, stir well, and cook just till the shrimp turn pink, about 2 minutes. Remove the pot from the heat, sprinkle the filé powder over the top, and stir gently till the liquid has thickened.

To serve, spoon about a cup of rice into wide soup bowls and ladle the shrimp over the top. Serve hot.