Name: Shrimp Creole
Yield: Yields 6 to 8 servings
Cuisine: United States
Ingredients: 1 to 2 teaspoons fresh, chopped cayenne pepper, seeds removed; 2 pounds (900 g) shrimp; 1 teaspoon fresh basil; 2 teaspoons fresh thyme; 1½ teaspoons minced fresh garlic; 1 28-ounce (800 g) can tomatoes; Salt; 3 cups (700 ml) chopped sweet red and green pepper; 1 cup (235 ml) chopped celery; 1½ cups (350 ml) chopped onion; ¼ cup (60 ml) bacon fat; ¼ to ½ teaspoon white pepper

Preparation info

Yields
6 to 8
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Chicken, veal, pork chops, seafood—any meat may be made Creole by simmering in the sauce of this recipe. Shrimp is the classic and the best-known rendition, but it is basic Creole cooking. Leftovers are tossed with boiled rice and come out jambalayas. Extended with liquid and thickened with a roux and okra, a Creole sauce is gumbo. There is no better way to start in on Creole cooking than with this straightforward recipe.