Shrimp Creole

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons all-purpose flour
• 1 whole large yellow onion
• 1 whole large green bell pepper
• 1 whole large red bell pepper
• 3 whole celery stalks
• 6 whole garlic cloves
• 28 ounces canned crushed tomatoes
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• ½ teaspoon hot sauce (like Crystal or Frank's)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• ¾ teaspoon kosher salt
• 1.5 pounds large shrimp, peeled and deveined
• ¼ cup fresh parsley leaves
• 3 whole scallions (green and white parts)

Instructions

1. 1

   Set a large heavy-bottomed pot (at least 5-quart capacity) over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it heat until it shimmers, about 1 minute.

2. 2

   Sprinkle 3 tablespoons of all-purpose flour over the hot oil. Stir constantly with a wooden spoon, scraping the bottom and sides, to create a roux. The mixture will look grainy at first, then gradually darken from blonde to a deep chocolate brown, about 8-10 minutes. You should smell a nutty, toasted aroma — this is the crucial foundation for Creole flavor. If it smells acrid or burnt, start over.

3. 3

   While the roux darkens, dice one large yellow onion into 1/4-inch pieces. Cut one large green bell pepper and one large red bell pepper in half, remove the seeds and membranes, then dice into 1/4-inch pieces. Slice 3 celery stalks into thin 1/4-inch half-moons, and mince 6 garlic cloves very finely. Keep these prepped vegetables nearby.

4. 4

   Once the roux reaches a deep chocolate brown (about the color of cocoa), immediately add the diced onion, bell peppers, and celery — the combination is called the holy trinity in Cajun cooking. Stir vigorously for about 1 minute. The vegetables will hiss and steam; this is exactly what you want. The cool vegetables will stop the roux from darkening further.

5. 5

   Reduce the heat to medium. Continue stirring the vegetables into the roux for 4-5 minutes. The onions should soften and turn translucent, and the mixture should become fragrant. Add the minced garlic and stir for another 30 seconds until you smell its raw sharpness mellow into something warm and aromatic.

6. 6

   Add 2 tablespoons of tomato paste directly to the pot and stir to combine, cooking for 1 minute — this deepens the tomato flavor without adding too much liquid.

7. 7

   Pour in one 28-ounce can of crushed tomatoes (with juices) and 1 cup of low-sodium chicken broth. Add 1 tablespoon of Worcestershire sauce, 0.5 teaspoon of hot sauce, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, 0.5 teaspoon of cayenne pepper, 0.25 teaspoon of ground black pepper, and 0.75 teaspoon of kosher salt. Stir everything together thoroughly.

8. 8

   Increase the heat to medium-high and bring the sauce to a gentle simmer — you should see small, lazy bubbles breaking the surface consistently, not a rolling boil. Once simmering, reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally. The sauce will deepen in color and become slightly thicker as the flavors meld. Taste a spoonful and adjust seasonings if needed — you want a balance of spice, smokiness, and tomato brightness.

9. 9

   Pat 1.5 pounds of large peeled and deveined shrimp completely dry with paper towels — removing surface moisture prevents sticking and allows the shrimp to take on the sauce better. Do this step just before adding them to the pot.

10. 10

    Increase the heat under the pot to medium. Stir in all the dried shrimp at once, mixing gently so each one is coated in the sauce. The shrimp will be opaque on the surface. Simmer, stirring occasionally, for 4-5 minutes. The shrimp is done when it has turned fully opaque and pink throughout — cut the largest one in half to check. Overcooked shrimp becomes rubbery, so err on the side of slightly underdone.

11. 11

    Taste the creole one more time. Adjust salt, cayenne, or hot sauce to suit your heat preference. Finely chop 0.25 cup of fresh parsley leaves and thinly slice 3 scallions (both white and green parts). Remove the pot from heat and stir in the parsley.

12. 12

    Ladle the shrimp creole into wide bowls or shallow dishes, ensuring each serving gets a generous portion of sauce and shrimp. Scatter the sliced scallions over the top. Serve immediately alongside white rice, crusty French bread, or cornbread to soak up the rich, spiced sauce.

Tools you’ll need

• large heavy-bottomed pot (5-quart or larger)
• wooden spoon or silicone spatula
• chef's knife
• cutting board
• paper towels
• instant-read thermometer (optional, for checking shrimp doneness)

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