Southern Shrimp Creole
A well-balanced shrimp creole with the holy trinity of onion, bell pepper and celery and served over fluffy rice.
Ingredients
- 1/2 tsp Camper Seasoning Mix
- 2 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 1 Tbsp butter
- 4 slices bacon
- 2 cups celery — thinly sliced
- 1 large onion — chopped
- 2 cloves of garlic — minced
- 1 green bell pepper — chopped
- 1 14.5 oz can diced tomatoes — undrained
- 1 6 oz. can tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 pounds shrimp — peeled and deveined, tails off
- 2.5 cups chicken broth
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- Serving: 1 bunch green onion — chopped
- Serving: 6 cups cooked long grain white rice
- Serving: 4 slices crumbled bacon
- Serving: 1/2 cup flat-leaf parsley — chopped
Cooking Steps
In a large pot or dutch oven, over medium low heat, cook bacon until crisp.
Remove bacon, cool and crumble for serving.
In the pan with the bacon grease add the butter, and sauté onion, garlic, celery and bell pepper for 5 minutes.
Add the seasoned flour mixture.
Stir to mix.
Cook for 2 minutes.
Add the chicken stock and stir for 3 minutes using a whisk to prevent or remove any lumps if needed.
Add the tomatoes, tomato paste, Worcestershire sauce, hot sauce, salt and pepper.
Stir well and cook on medium low for 30 minutes.
Cook the rice according to package directions while the sauce is simmering.
After the sauce has simmered for 30 minutes, add the shrimp and cook for an additional 5 minutes until they are pink.
On individual plates or in shallow rim soup bowls, serve the creole over rice.
Serve with parsley, green onion and crumbled bacon.
Kitchen Tips
The sauce is better the next day. Before adding the shrimp, you can refrigerate the sauce overnight. The next day, heat the sauce over medium heat and add shrimp and cook for 5 minutes until they are pink in color.