Shrimp New Orleans Style

Shrimp was on sale the other week at the market (noticing a pattern here) and I decided to make what I call Shrimp Creole, a dish I started to make many moons ago in graduate school. It is my take on the traditional Shrimp Etouffe.

It is yummy, spicey, and really hits the spot.

Shrimp Creole

• 1 1/2 lbs of large or jumbo shrimp
• 1 lb andouille sausage
• 1/2 medium green pepper
• 1/2 medium red pepper
• 2 stalks of celery
• 1/2 medium red onion
• 1/4 cup of butter
• 1/4 cup of flour
• 8-12 ounces of canned tomato sauce
• 29 ounce can of seasoned stewed tomatos (I used Itlalian seasoned)
• minced garlic
• paprika
• thyme
• hot sauce
• ground white pepper
• creole/cajun seasoning (sold in spice section of supermarket)
• kosher salt
• ground black pepper
• Worchestershire sauce

1. Cook sausage, allow to cool and cut into slices, then set aside. I usually just bake mine in the oven as opposed to frying on top of the stove.

2. Peel and clean shrimp. Toss with paprika, ground white pepper, thyme, and ground black pepper.

3. Dice onion, celery, and peppers. Set aside.

4. In large pot melt butter on medium heat. Add in flour. Continue to stir with a whisk until roux becomes a rich brown color. Should be similiar in color to a penny.

5. Add in diced onion, peppers, celery, sausage, garlic, and thyme.  Allow to cook for 5-7 minutes until vegetables are tender.

6. Add in stewed tomatos, tomato sauce, worcestershire sauce, and hot sauce.  Add desired seasonings at this time (cajun seasoning, salt, paprika, pepper, etc). Stir and bring to simmer.

7. Add in shrimp and allow to cook till shrimp turn pink.

8. Add additional seasonings to taste.

9. Serve over rice.