Spicy Creole Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound large shrimp, peeled and deveined, no tails
02 -
2 tablespoons salted butter
03 -
3 celery stalks, chopped small
04 -
1 small sweet onion, chopped into pieces
05 -
1 green bell pepper, diced and without seeds
06 -
3 garlic cloves, chopped super small
07 -
1 tablespoon olive oil
08 -
1 teaspoon sugar
09 -
¾ teaspoon salt
10 -
½ teaspoon chili powder
11 -
1 tablespoon all-purpose flour
12 -
2 teaspoons Cajun seasoning
13 -
⅓ cup chicken stock
14 -
1 (15-ounce) can crushed tomatoes
15 -
2 bay leaves
16 -
1 tablespoon Worcestershire sauce
17 -
1 teaspoon Tabasco sauce (optional)
→ For Serving
18 -
4 cups hot cooked white rice
19 -
Chopped parsley (optional)
# Instructions:
01 -
Melt the butter with the oil in a large pot over medium heat. Toss in the celery, onion, and bell pepper. Stir and let it soften for around 8-10 minutes. Once that's done, mix in the garlic for another minute until it's nice and fragrant.
02 -
In a small bowl, combine flour, chili powder, Cajun seasoning, sugar, and salt. Sprinkle it over the veggies and stir nonstop for about a minute, just until everything smells amazing and is covered evenly.
03 -
Pour in the chicken broth. Scrape up everything from the bottom so no yummy bits are left behind. Stir in the crushed tomatoes, Tabasco if you like, Worcestershire sauce, and bay leaves. Let it heat until it boils, then turn it to a low simmer. Stir every now and then for about 15-20 minutes while it thickens.
04 -
Turn up the temperature to medium. Toss in the shrimp and stir gently. It'll take around 4-5 minutes for the shrimp to cook through and curl up nicely.
05 -
Fish out the bay leaves from the pot. Spoon the dish over fluffy white rice and sprinkle with parsley if you like. Add more Tabasco for an extra kick!
# Notes:
01 -
Using your own Cajun spice blend lets you adjust the heat and salt levels. Pre-made ones like 'Slap Ya’ Mama' or 'Emeril’s Blackened Seasoning' work well too. Taste and tweak as needed.
02 -
Skip the Tabasco to tone things down, or go bolder with a bit more if you love spice!
03 -
Keep leftovers in a container with a lid for up to 3 days. Warm them up gently on the stove with a splash of extra broth if it looks too thick.
04 -
To freeze, store the sauce—but not the shrimp—in an airtight container for up to 3 months. Thaw it in the fridge overnight, reheat it, and cook fresh shrimp for better texture.