This Shrimp Creole Ala Fred is a classic Cajun-inspired dish that brings the bold flavors of the South to your dinner table. The recipe starts with a roux made from flour and oil, providing a deep, nutty foundation. Chopped onions, celery, and green bell peppersthe holy trinity of Cajun cookingare sauted until tender, releasing their aromatic essence. Garlic adds a pungent kick, while canned tomatoes and tomato paste create a thick, savory sauce. Simmering allows the flavors to meld beautifully before the shrimp are added. The shrimp cook quickly, absorbing the spicy, tangy broth. Serve this hearty stew over steamed white rice for a satisfying meal that feels like a warm hug in a bowl. Its perfect for weeknight dinners or when you want to impress guests with authentic, home-style Creole cuisine.
Shrimp Creole Ala Fred
Description
This Shrimp Creole Ala Fred is a classic Cajun-inspired dish that brings the bold flavors of the South to your dinner table. The recipe starts with a roux made from flour and oil, providing a deep, nutty foundation. Chopped onions, celery, and green bell peppersthe holy trinity of Cajun cookingare sauted until tender, releasing their aromatic essence. Garlic adds a pungent kick, while canned tomatoes and tomato paste create a thick, savory sauce. Simmering allows the flavors to meld beautifully before the shrimp are added. The shrimp cook quickly, absorbing the spicy, tangy broth. Serve this hearty stew over steamed white rice for a satisfying meal that feels like a warm hug in a bowl. Its perfect for weeknight dinners or when you want to impress guests with authentic, home-style Creole cuisine.Ingredients
Directions
-
In a large skillet or Dutch oven, heat the oil over medium heat.
-
Whisk in the flour to make a roux, stirring constantly until it reaches a dark brown color, being careful not to burn it.
-
Add the chopped onions, celery, green bell pepper, garlic, salt, and pepper to the roux.
-
Saut the vegetables, stirring frequently, until they are tender and translucent, about 5-7 minutes.
-
Stir in the canned tomatoes and tomato paste, mixing well to combine with the roux and vegetables.
-
Cook the sauce for 5 minutes, stirring occasionally to prevent sticking.
-
Pour in the water and stir to ensure the roux is fully incorporated and smooth.
-
Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 1 hour to allow flavors to meld and sauce to thicken.
-
Add the peeled and deveined shrimp to the simmering sauce.
-
Cook for 15 minutes, or until the shrimp are pink and opaque throughout.
-
Serve hot over steamed white rice, garnished with chopped parsley and onion tops if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 944.3kcal
- % Daily Value *
- Total Fat 62.4g96%
- Saturated Fat 9.1g46%
- Cholesterol 0.0mg0%
- Sodium 1468.9mg62%
- Total Carbohydrate 88.9g30%
- Dietary Fiber 14.0g57%
- Sugars 25.5g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
