Gather the ingredients for making Cajun Shrimp Creole. Then read the tips found here.
Dice the sausage.
Dice the celery.
Dice the peppers.
Dice the onions.
Fry the Portuguese sausage with 2 tbsp olive oil for about 5 minutes.
Add celery and 2 tbsp butter and fry for about 3 minutes.
Add bell peppers and fry for about 3 minutes.
Add onion and continue to fry .
Stir in onion to combine, add bay leaf and fry vegetables for about 5 minutes until onion begins to look translucent.
Add diced tomatoes, water, broth, and Old Bay seasoning. Bring to simmer, set a kitchen timer for 15 minutes. While simmering make the roux.
On the side in a frying pan make the roux by melting 3 tbsp of butter with 1 tbsp olive oil on medium heat.
Turn down the heat to medium low and whisk in the flour and dry mustard, whisking often fry for about 5 minutes.
When finished with the roux, turn your attention back to the creole, and check the kitchen timer. When 10 minutes have elapsed add parsley, garlic, and green onions to the sauce and stir in to combine.
Next, stir in the roux, and keep stirring often.
After the 15 minutes has expired on the pitch timer the simmer is complete. Turn heat down to low, add the shrimp.
Gently cook the shrimp to the point that they curl and turn pink. Remove from heat immediately, and serve over rice.
Cajun Shrimp Creole
Amount Per Serving
Calories 412Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 9g45%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Total Carbohydrates 20g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
Chef Tips: Making Great Cajun Shrimp Creole
This meal is simple to make following the directions carefully is the key to success. Please read about the French techniques used in this recipe and my three tips discussed this article before diving into the recipe. These techniques and tips surely make this meal a great one. Be sure to always start with preparing your vegetables and measuring all the ingredients before you start cooking. This will ensure that you don't forget something essential. Preparing everything in advance before cooking is called "mise en place" in French and in general is a practice followed in professional kitchens. It means to have all the ingredients arranged and in place. This recipe is intended to be served with rice that is smothered with the sauce and shrimp. However, you may choose to have it on the side next to rice.
Be sure to use a heavy stainless steel stock pot large enough to cook all of the vegetables and finally make the sauce. You want something with a wide enough base to cook the vegetables, and that is tall enough to make the sauce. I avoid using nonstick stock pots for recipes that don't need them. It saves on their wear and also cooking food on high heat can damage nonstick ware.