Shrimp Creole 

Creole type dishes originate with the Creole people of Louisiana.  Creole dishes can be prepared in any number of ways, but they all include the Holy trinity of onions, celery and bell peppers.  Instead of shrimp, chicken or other types of seafood may be used to make the creole dish.  Creole dishes are usually served over white rice. 

Shrimp Creole 

  • 1 medium onion, chopped
  • 1 green pepper, chopped fine 
  • ½ cup celery, diced
  • 1 bay leaf 
  • 2 Tbsp butter or margarine
  • 1 Tbsp flour 
  • 3 cups canned tomatoes chopped
  • 1 teas salt 
  • ½ teas pepper
  • 1/8 teas cayenne pepper 
  • 2 pounds shrimp*
  • 3 cups cooked rice 
  • Few drops Tabasco or other hot sauce 

Sauté the onion, celery and green pepper in butter until they are tender.  Blend in the flour.  Add the tomatoes, pepper, bay leaf, salt, cayenne pepper and bring to a boil stirring constantly.  Reduce heat and simmer for 15 minutes.  Add shrimp (if shrimp is too large it can be cut into smaller portions) and simmer for additional 20 minutes.  Add few drops of hot sauce.  Remove bay leaf.  Serve shrimp creole over the hot rice. 

*You will need to clean the shrimp before using it.  When you purchase fresh shrimp the heads have usually already been removed.  If head is still attached you need to remove it.  The legs need to be removed and the shell needs to be peeled off and removed.  Running along the back of the shrimp is a dark vein.  This is the shrimp’s intestinal tract and should be removed.  To remove the dark vein, take a paring knife or a deveining knife and cut into the shrimp along the edge of the vein.  It is not necessary to cut too deep.  Use point of knife to lift the vein and using fingers pull out the vein, pulling toward the tail of the shrimp. You can also use the knife to lift out the vein.  Pull off the tail of the shrimp and discard it too.  Rinse the shrimp thoroughly under cold water and check for any signs of spoilage and discard any shrimp that appear discolored, slimy or smell overly fishy.  Do not use hot water to rinse shrimp since the shrimp cook quickly and using hot water can make the shrimp gummy and rubbery. 

White rice 

To cook rice you need only rice and water.  You can add salt and butter if you choose.  The portions when cooking rice are 2 cups of water for every 1 cup of rice.  If you choose to use the salt and butter use ½ teaspoon salt and 1 tablespoon butter. 

Bring water to a boil.  Add rice and salt and butter and stir once.  Cover the pan and return the water to a boil.  Immediately reduce heat and simmer.  The rice is done when the water is absorbed.  Usually the rice is done in 15 to 20 minutes.  Set your timer and check the rice a few minutes before the timer is due to go off.  It may look as if all the water has been absorbed, but to be sure, take a spoon and gently move the rice checking for any remaining water.  If none, then the rice is done.  Do not over stir the rice while it is cooking as this will make the rice gummy. 

If you prefer not to cook your own rice from scratch, there are several brands of instant rice available.  If you use one of these, simply follow the directions on the package.