Cajun Shrimp Creole

Cajun Shrimp Creole is a healthy, nutrition rich, and diet conscious food that you can eat with out guilt. If you follow these two french techniques … read more

To learn more about this recipe read the tips found here.

 


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Cajun Shrimp Creole
Cajun Shrimp Creole
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Cajun Shrimp Creole is a healthy, nutrition rich, and diet conscious food that you can eat with out guilt. If you follow these two french techniques ... read more
Cajun Shrimp Creole
Votes: 0
Rating: 0
You:
Rate this recipe!
Cajun Shrimp Creole is a healthy, nutrition rich, and diet conscious food that you can eat with out guilt. If you follow these two french techniques ... read more
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Servings Prep Time
people 15minutes
Cook Time
25minutes
Servings Prep Time Cook Time
people 15minutes 25minutes
Ingredients:
Ingredients:
Instructions
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  1. Gather the ingredients for making Cajun Shrimp Creole. Then read the tips found here.

    Shrimp Creole - Ingredients
  2. Dice the sausage.

    Shrimp Creole - Sausage Diced
  3. Dice the celery.

    Shrimp Creole - Celery Diced
  4. Dice the peppers.

    Shrimp Creole - Bell Pepper Diced
  5. Dice the onions.

    Basil Pesto Chicken Pasta - Dicing onion
  6. Fry the Portuguese sausage with 2 tbsp olive oil for about 5 minutes.

    Shrimp Creole - Sausage Frying
  7. Add celery and 2 tbsp butter and fry for about 3 minutes.

    Shrimp Creole - Celery Frying
  8. Add bell peppers and fry for about 3 minutes.

    Shrimp Creole - Bell Pepper Frying
  9. Add onion and continue to fry .

    Shrimp Creole - Onion Frying
  10. Stir in onion to combine, add bay leaf and fry vegetables for about 5 minutes until onion begins to look translucent.

    Shrimp Creole - Bay Leaves
  11. Add diced tomatoes, water, broth, and Old Bay seasoning. Bring to simmer, set a kitchen timer for 15 minutes. While simmering make the roux.

    Shrimp Creole - Water and Broth Added
  12. On the side in a frying pan make the roux by melting 3 tbsp of butter with 1 tbsp olive oil on medium heat.

    Shrimp Creole - Building Roux
  13. Turn down the heat to medium low and whisk in the flour and dry mustard, whisking often fry for about 5 minutes.

    Shrimp Creole - Butter
  14. 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.

    Shrimp Creole - Adding parsley and garlic
  15. Next, stir in the roux, and keep stirring often.

    Shrimp Creole - Adding Roux
  16. After the 15 minutes has expired on the pitch timer the simmer is complete. Turn heat down to low, add the shrimp.

    Shrimp Creole - Adding Shrimp
  17. Gently cook the shrimp to the point that they curl and turn pink. Remove from heat immediately, and serve over rice.

    Shrimp Creole - Cooking Shrimp
Nutrition Facts
Cajun Shrimp Creole
Amount Per Serving
Calories 412 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 220mg 73%
Sodium 1612mg 67%
Potassium 445mg 13%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 7g
Protein 28g 56%
Vitamin A 20%
Vitamin C 51%
Calcium 9%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

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.

Serving Size = 2 cups

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