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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