Native to Louisiana or not, you have most likely experienced the mouth-watering culinary culture inspired by the “first families” of Louisiana, the Creoles. Unlike their Cajun counterparts, who were limited to what the countryside of Louisiana had to offer in terms of ingredients for recipes, Creoles were largely in the bustling city of New Orleans and, therefore, had easy access to spices, herbs, and other tantalizing ingredients that make up iconic dishes that we know and love today. That is why Creole recipes often have a tomato base (an ingredient easily imported from Sicily), and Cajun meals do not.
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
½ stick (4 tablespoons) unsalted butter
⅓ cup all-purpose flour
1 pound large shrimp, peeled and deveined
½ large yellow onion, diced (about ¾ cup)
1 green bell pepper, seeded and diced
2 celery stalks, diced
2 garlic cloves, minced
1 teaspoon kosher salt
1 tablespoon RawSpiceBar Creole Blend
1 15-ounce can diced tomatoes
1 cup low-sodium chicken broth
¼ cup chopped cilantro for garnish
Cooked rice for serving
- Melt the butter in a large pot over medium heat, reducing the heat as necessary to avoid burning. When melted, sprinkle the flour over the butter and cook, stirring, until you have a thick, golden brown roux, about 8-10 minutes.
- Add the onion, bell pepper, and celery. Return the heat to medium. Cook, stirring every few minutes, until softened, about 10 minutes. Add the garlic, RawSpiceBar Creole Blend, and salt and cook for 1 minute.
- Add the tomatoes and broth and stir well. Bring to a simmer. Add the shrimp and return to a simmer, then reduce the heat to medium-low. Cook for about 5 minutes, until the shrimp are cooked through, bright pink, stirring regularly. Remove from heat and let stand for 5 minutes before garnishing with cilantro and serving with rice.
