Shrimp Creole is a flavorful Louisiana recipe that relies on the flavors of the trinity (celery, onion and green pepper) along with Tabasco to give it a kick. It’s served over rice, which makes it one of our favorite frugal dishes.
However, don’t confuse it with Gumbo! Gumbo is Cajun rather than Creole. Gumbo is created by slow-cooking roux until golden brown. Creole dishes are usually a bit spicier, and don’t contain a roux. Both include the trinity and are ”improvisational” dishes, as the basic recipe may be altered to include whatever ingredients the cook has available (Wikipedia).
Frugal Tips: I use bagged frozen shrimp for this recipe. About every 2-3 months, I find it on sale at Cub Foods during their BOGO sales. Since I’m able to store it in my deep freeze, I buy several bags when the price is low.
- ½ C. (1 stick) butter
- 1 large onion, chopped
- 1 large green pepper, chopped
- 4 stalks celery, diced
- 1 tsp. cayenne pepper
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 14-5-oz. can diced tomatoes
- 1 8-oz. can tomato sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Tabasco
- 1 lb. cooked shrimp, peeled and deveined
- Melt butter in skillet. Add onion, green pepper and celery and saute until soft (about 5-7 minutes). Add salt, pepper, cayenne, and garlic. Pour in diced tomatoes, tomato sauce, Worcestershire and Tabasco. Bring to a simmer then reduce heat. Add shrimp five minutes before serving and heat through. Serve over white rice.
View more creole recipes on Mommysavers.com.