Creole Shrimp & Rice
"Creole dish making the roux takes 30 minutes constant stirring most cook make a larger batch that they keep in fridge"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (282.8 g)
- Calories 210.6
- Total Fat - 5.9 g
- Saturated Fat - 1 g
- Cholesterol - 47.6 mg
- Sodium - 1543.2 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 2.8 g
- Sugars - 4.2 g
- Protein - 9.3 g
- Calcium - 64.8 mg
- Iron - 1.9 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil
Step 2
Add flour and cook on low in cast iron skillet until flour gets very dark brown
Step 3
You have to be stirring this Constantly with a wooden spoon dont let it burn
Step 4
Add vegetables onion celery
Step 5
Add spices
Step 6
Then add the garlic and tomato sauce
Step 7
Simmer 10 minutes
Step 8
Slowly add water
Step 9
Add bell pepper potatoes and herbs
Step 10
Cook down until thick about 22 minutes
Step 11
Add shrimp cook until just pink
Step 12
Serve over rice
Tips
- Wooden spoon
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and smell fresh.
- When selecting the potatoes, look for ones that are firm and free of blemishes or sprouts.
- Substitute olive oil for the vegetable oil for a healthier option. This substitution will help reduce the amount of unhealthy saturated fats in the dish and provide more heart-healthy monounsaturated fats.
- Substitute cauliflower for the potatoes for a low-carb option. This substitution will help reduce the carbohydrate content of the dish and provide more fiber and vitamins.
Vegetarian Creole Replace shrimp with 1 can of black beans, drained and rinsed. Increase the potatoes to 3 cups. Add 1/2 cup of corn, drained. Cook until potatoes are tender.
Cornbread:
RECOMMENDED DISH DESCRIPTION: Cornbread is the perfect side to the Creole Shrimp & Rice. Its slightly sweet flavor compliments the spicy Creole flavors, and its crunchy texture provides a nice contrast to the soft shrimp and rice.
Cajun Coleslaw: Cajun Coleslaw is the perfect accompaniment to the Creole Shrimp & Rice. The cool and creamy coleslaw provides a nice contrast to the spicy flavors of the Creole dish, and the crunchy cabbage adds a pleasant texture. The Cajun Coleslaw also adds a hint of sweetness to the dish, rounding out the flavors.
FAQ
Q: Can I use different vegetables in Creole Shrimp & Rice?
A: Yes, you can use different vegetables in Creole Shrimp & Rice. You can substitute the celery, bell pepper, and potatoes for other vegetables like carrots, zucchini, or squash. Just make sure to adjust the cooking time accordingly.
Q: Can I make Creole Shrimp & Rice ahead of time?
A: Yes, you can make Creole Shrimp & Rice ahead of time. Prepare the recipe as instructed, then cover and refrigerate for up to 3 days. When ready to serve, reheat in a skillet or in the microwave.
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Fun facts:
This Creole Shrimp & Rice dish is believed to be a variation of the classic jambalaya dish, which was created by the French-speaking settlers of Louisiana in the 18th century.
Creole cuisine is a style of cooking that has been popularized by New Orleans celebrity chef, Emeril Lagasse. He is known for his signature dishes such as gumbo, jambalaya, and of course, Creole Shrimp & Rice!