As crab season starts to wind down, we approach shrimp season. One of New Orleans traditional shrimp dishes is Shrimp Creole. While this dish is traditionally served over rice, it can also be used as a sauce. One of Cannon’s popular Friday specials that I created was Creole Catfish. This was a catfish fillet topped with a shrimp creole sauce. This is also a quickly made dish, which is perfect with children starting school and parents are pressed for time.
1 tablespoon Vegetable Oil
1 Medium Onion chopped
1 cup Celery chopped
¼ cup Green Onions chopped
1 small Green Bell Pepper thinly sliced
3 cloves Garlic minced
1 dash Cayenne Pepper
1 dash Thyme
1 teaspoon Creole Seasoning Blend
2 Bay Leaves
1 can (14.5 ounce) Whole Peeled Tomatoes drained and crushed
3 ounces Tomato Paste
3 pounds medium Shrimp peeled and deveined
Cooked Rice
Heat oil in a heavy skillet over medium heat. Sauté onions, celery, green onions, bell pepper, garlic, thyme, cayenne, Creole seasoning, and bay leaves for a few minutes, until the vegetables are tender. Add tomatoes and tomato paste and simmer for 15 minutes. Add shrimp and simmer for 10 minutes. Serve over cooked rice.
Enjoy!!!
