Delicious New Orleans Shrimp Creole Recipe - Full Video

For Full Recipe, Click "Show More" Below. New Orleans Shrimp Creole is a wonderful traditional Louisiana and southern cuisine that is great any time of the year. It is best served with rice and/or French bread. This recipe is not only delicious, but also authentic and healthy as well. For Printable Recipes & More: http://CookingWithRose.net Items Used In Video: Portable Gas Burner Stove: https://amzn.to/39wiOjM Gas for Portable Burner: https://amzn.to/39wiOjM Circulon Cookware Set: https://amzn.to/3jSij8H Tony Chachere's Seasoning: https://amzn.to/32ZodOZ Slap Ya Mama Seasoning: https://amzn.to/2OZXyJZ Zatarains Shrimp & Crab Boil: https://amzn.to/2WXAVdm Chef Paul Seafood Magic: https://amzn.to/2X53fuy Full Recipe: New Orleans Shrimp Creole by Cooking with Rose International Cuisine Serves 6 – 8 Prep time if using whole shrimp (with head and shell): 1 hour 15 minutes. Cook time: 45 minutes. Total time: 2 hours Prep time if using pre-peeled shrimp: 15 minutes: Cook time: 45 minutes. Total time: 1 hour Ingredients: • 2 lbs shrimp, peeled and deveined (If using whole shrimp, use 3.5 – 4 lbs whole to yield 2 lbs peeled) • 1 cup diced onion (1 medium onion) • 1 cup diced green bell pepper (1 medium bell pepper)) • 1 cup diced celery (2 large stalks) • 3 stalks green onion (diced) • ½ cup minced fresh parsley • 6 cloves garlic, minced or 4 tsp of pre-minced garlic in a jar/bottle • 2 cups shrimp stock preferred (homemade or store bought) or 2 cups chicken stock • 1 - 15 ounce can tomato sauce (no salt) • 1 – 28 ounce can stewed tomatoes (no salt) or chop 4 large tomatoes • 1 tsp crab and shrimp boil seasoning (Zatarain's Concentrated) • 1 tsp oregano • ½ tsp thyme • 4 bay leaves • 6 fresh basil leaves or 1 tsp basil 1 tbsp Creole Seasoning (I use Tony Chachere or Slap Ya Mama brands) • 1 tbsp Seafood Magic (I use Chef Prudhomme brand) • Salt, pepper, hot sauce or cayenne pepper to taste • ½ stick unsalted butter (1/4 cup) • 3 – 4 tbsp corn starch or flour mixed with 2 – 3 tbsp water (optional for sauce thickening if necessary) IMPORTANT NOTE: This recipe DOES NOT REQUIRE a lot or ANY additional salt or hot sauce due to the seasonings and shrimp - these ingredients already have salt and are somewhat spicy in nature. Add salt and/or hot sauce or cayenne pepper if needed ONLY AFTER your shrimp creole is done so that your dish is not ruined. Steps: Preparing homemade shrimp stock that I used in video: 1. If using whole shrimp, save the shrimp heads. You can obtain the stock by one of these steps below: a. Transfer heads into a large pot or bowl. Add 2.5 - 3 cups water and mash the heads with a potato masher. Drain the shrimp stock using a very fine colander, making sure no shells go through, or b. Lightly grind heads in a blender or food processor with water. Discard or freeze any remaining stock. Making the Shrimp Creole Stew: 1) Heat a large pot on medium heat, melt 4 tbsp unsalted butter, then saute onions for a few seconds. 2) Add green bell pepper, celery and garlic. Saute for 4 – 5 minutes. 3) Add shrimp stock, tomato sauce, crab boil seasoning, oregano, thyme, bay leaves, Creole Seasoning, Seafood magic. Bring to a boil on medium heat, cover, then simmer on low heat for 10 minutes. 4) After 10 minutes, add stewed tomatoes, shrimp, basil leaves, parsley and green onion. Bring to a boil on medium heat, cover and simmer on low heat for 6 - 7 minutes. 2. Check the consistency. If the consistency is to your liking, turn off the heat. 3. If stew is a little runny, thicken with cornstarch water mix, a little at a time as needed. Simmer for a minute, then turn off heat. Note: Shrimp Creole is a stew and saucy type of dish. It is supposed to be a little runny and not thick as you typically eat it with rice and/or bread. It will also thicken a little by itself as it is cooling off. 4. Taste for flavor. Add more seasonings if needed. Let it cool a little for 5 minutes. 5. Serve hot with rice and/or French bread. Enjoy!