Shrimp Creole

Chef Kyle Murray

Ingredients

For the Creole seasoning (you can also use a store brand)

• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• 2 Tbsp oregano, dried
• 2 Tbsp basil, dried
• 1 Tbsp thyme, dried
• 1 Tbsp black pepper
• 1 Tbsp white pepper
• 1 Tbsp cayenne
• 5 Tbsp paprika
• 3 Tbsp salt
  
  

For the Black Roux

• 2 oz butter
• 1/3 c flour
  
  

For the Shrimp Creole

• 2 c celery, diced
• 2 c onions, diced
• 2 c green peppers, diced
• 2 c tomatoes, diced
• 2 c tomato sauce (use your favorite. I use a chunky peeled tomato sauce)
• 2 c chicken stock (you can substitute your favorite stock)
• 2 Tbsp creole seasoning (use the recipe above, or use your favorite store bought brand. Add more if you like it spicier.)
• 2 bay leaves
• 8-10 shrimp
• 2-3 Tbsp of green onion cut on a bias

Directions

For the Creole Seasoning

1. Mix all the spices together.

For the Black Roux

1. Melt butter in a small sauté pan on medium heat.
2. Slowly add in flour.
3. Stir frequently for about 10 minutes or until the roux is a deep brown color. If you do not continue to stir, the mixture will burn.

For the Shrimp Creole

1. Add a little bit of your favorite cooking oil, celery, onions, green peppers, and tomatoes into a stock pot over medium heat.
2. Sweat for 5-8 minutes or until onions become translucent.
3. Deglaze the pan with tomato sauce.
4. Cook for 1 minute and then add your favorite stock.
5. Bring to a simmer and add the creole seasoning and bay leaves.
6. Now you can add your black roux (see above). If the sauce is thicker than desired, add more stock to thin out.
7. Add shrimp and simmer until fully cooked (3-5 minutes).
8. Serve over your favorite rice. Traditionally, it is served over white rice. Garnish with green onions.