There’s a definite change in the air. I know because I haven’t heard the on-click of my air conditioner in days.
I thought, for a solid thirty seconds or so… that I was cold. Down here in the swamp, there’s just that tiny bit of chill in the air and there’s more to come we just know it.
There’s also a definite change in my kitchen. Maybe it’s because I’ve been in New Orleans for some good years, maybe it’s because I’m paying a mortgage instead of rent… maybe maybe maybe I’m just starting to FEEL IT deep down in my guts… but I’m just starting to feel comfortable cooking cajun + creole food in my kitchen.
Here’s the thing: there are 1,001 places to get amazing Creole food around the city. We’re talking classic places that know exactly what they’re doing, exactly how to make a perfect martini, exactly how to summon an actual marching jazz band to shine through the restaurant at just the right time. (I’m talking about Galatoire’s and you really must go!)
Here’s the other things: It’s sometimes hard to nail down just the right recipe. A recipe that you can hold in your hands and say… yea, this is it! That’s because, as with most special, regional cuisine… it has a lot to do with who taught you and how it feels. When you don’t have a Louisiana grandmother to show you the ropes you have to improvise and the classic Brennan’s New Orleans Cookbook isn’t a bad place to get started. The flavors are simple but layered and it all starts with an onion, a bell pepper and some celery. The rest is a combination of time, spice, shrimp, laughter, fluffy rice and good company.
Also important: What’s the difference between Cajun and Creole? Tomatoes v. nooooo tomatoes. City v. country. Delicious v. delicious.
Here’s my version of Shrimp Creole. Heavily influences by Brennan’s (a classic, to be sure), with an extra kick from jalapeno and vegetable broth.
Creole cooking… the base, the roots, the floor of everything is the Trinity: onions, green bell peppers, and celery.
That’s where we start. Adding fresh garlic and fresh (seeded) jalapeno for an extra layer of spice just because because.
The Trinity+ is sauteed to soft, and fresh tomatoes are added.
Canned tomatoes? Sure, you could. A big can of tomatoes would do ya.
Let’s get these spices going.
We’ll start with sweet paprika.
I added an all-purpose Creole Seasoning that has salt, pepper, garlic and onion powder, a little bit of oregano, a little bit of spice… just a lot of very good news.
Spicy cayenne pepper to balance out the earthy sweetness.
Vegetable broth to thin the mixture to a soup and help the tomatoes cook down to soft and pliable.
To the simmered tomato mixture goes the raw peeled shrimp.
To thicken the tomatoe-y sauce just slightly, we’ll mix a few spoonfuls of the simmering mixture in a small bowl with cornstarch. Back into the shrimp mixture boil a bit and thicken slightly.
Shrimp is cooked to a soft pink and the Shrimp Creole is spooned generously into bowls and served with a cup of rice and green onions. It’s fresh and warm and comforting and pleasingly Louisiana. Between soup and not-soup, sweet and hearty and spicy. that’s right!
PrintShrimp Creole
Ingredients
- 3 tablespoons olive oil
- 1 cup diced green bell pepper
- 1 cup diced yellow onion
- 1 cup chopped celery
- 2 cloves minced garic
- 1/2 a jalapeno, de-seeded and minced
- 3 heaping cups diced fresh tomatoes, some seeds squeezed out, coarsely diced
- 2 teaspoons paprika
- 1 teaspoon Creole seasoning
- 1/2 teaspoon cayene pepper
- 1/2 teaspoon salt, or to taste
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 2 pounds raw shrimp, peeled and deveined
- 2 tablespoons cornstarch
- Cooked fluffy white rice
Instructions
- In a large saucepan over medium heat olive oil. Add the bell pepper, onion, and celery and saute for 6 minutes, until some of the water cooks out and the vegetables begin to brown, Add garlic and jalapeno and saute for 2 minutes more.
- Add the tomatoes and stir to combine. Cook down for 5 to 7 minutes.
- Stir in the paprika, cayenne, and salt. Stir to combine.
- Add the broth and bay leaf and simmer for 30 minutes, uncovered.
- Add the shrimp and cook for 12 minutes more.
- Place cornstarch in a small bowl. Use a ladle to spoon some shrimp creole liquid to the cornstarch and whisk until smooth. Add the mixture to the simmering pot and simmer for 3 minutes more until thickened slightly.
- Serve over hot fluffy rice and enjoy!
Nutrition
- Serving Size: 4
Loren
This looks perfect, love that it uses corn starch because I can feed it to the gluten free husband! Making this tonight now that the weather is finally turning to fall! Thanks for the inspiration!
Pfcello
I just made Brennan’s Shrimp creole and it isn’t anything like this recipe. There are no jalapeño in Brennan’s dish. This is probably a tasty dish, but it isn’t Brennan’s.
joythebaker
Meow meow meow.
Cassie Sue
Made this during the weekend and everyone loved it. The flavors were awesome, and I’m sure they’ll be even better as leftovers tonight. Thanks Joy!
rooth
I made this last night and added andouille sausage – definitely a winner!
Jana H.
My mom makes a “poor man’s” version of shrimp creole which, unfortunately, is nothing like this. This looks amazing. Must make ASAP. :)
Molly
Made this last night and it was deeeeelicious. Instead of rice, I put some frozen tortellini in the broth before thickening. It was FIRE. (And whatever, I live in New Orleans and am from Lafayette, so I get enough authentic rice-based dishes in my life.)
joythebaker
YES!
Marinda Sherman
An excellent creole sauce warms the soul. I have used a cornstarch slurry for a gumbo z’herbes but roux for everything else. Please get a cookbook called RECIPES AND REMINICENCES OF New Orleans. Your mad baking and cooking skills would be wonderful with CALAS. (Page 182)????
StarM
Seconding MaggieToo’s comment re: slurry v. roux.
If you do go the slurry route though, I’d thicken before adding the shrimp, just to make sure that the shrimp don’t over cook. When we make either shrimp creole or gumbo, I only put in enough shrimp for that meal’s servings, so the shrimp left in the broth don’t go chewy in the leftovers. Gumbo & creole are always better the second day.
Makes me miss Brennan’s!
Sara
Can you sub other bell peppers for the green? Can’t stand green peppers.
Kate
I bet pablano peppers would be delicious in this.
Barb Larson
Red or orange would be pretty, yellow are my fav. I always sub them for green, can’t stand them myself.
Lori
Beautiful photos! My husband and I made Red Beans and Rice Gumbo last week. He absolutely loved it and wants to do more cajun cooking. He’d love this!
searedandshameless
I had no idea there was an actual difference! I’m still beyond jealous you get to live in New Orleans!!! This dish looks so amazing. I know those flavors well and they are my favorite! Also, i love the plates you have them on! Adorable!
https://www.searedandshameless.com
MaggieToo
This sounds quite delish, but one quibble: I find it very hard to believe that Brennan’s would thicken anything with a cornstarch slurry. In all my years of living in New Orleans, I’ve never seen a local cook thicken any savory dish (etoufee, gumbo, whatever) with any agent other than roux.
Rachael Cargin
Oh that looks yummy! I’ve never tried creole food before but that has everything I love in it. Must try it!
francetaste
I know what you mean about having such good restaurant options, why bother to DIY–it’s what I often think about French food here. But sometimes we just feel like staying home.
On Tuesdays we have fish in summer and soup in winter. This is perfect for a (warm!) rainy fall day. Vive New Orleans!