Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield:6 to 8 servings
- 4 ounces (1 stick) butter
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- Salt and cayenne
- 2 bay leaves
- 2 pounds peeled, seeded and chopped tomatoes
- 1 tablespoon chopped garlic
- Dash of Worcestershire Sauce
- Dash of hot sauce
- 2 tablespoons all-purpose flour
- 1 cup water
- 2 1/2 pounds of large shrimp, peeled, tail-off, and deveined
Essence, recipe follows
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley
- 4 cups cooked long-grain white rice
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- In a large saucepan (one gallon), over medium heat, melt the butter.
- Add the onions, peppers, and celery to the pan.
- Season the vegetables with salt and cayenne.
- Saute the vegetables until they are wilted, about 6 to 8 minutes.
- Stir in the bay leaves, tomatoes, and garlic.
- Season with salt and cayenne.
- Bring the mixture up to a boil and reduce to a simmer.
- Simmer the mixture for about 15 minutes.
- If the mixture becomes too dry add some water.
- Season the mixture with the Worcestershire Sauce and hot sauce.
- Whisk the flour and water together.
- Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes.
- Season the shrimp with Essence.
- Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up.
- Stir in the green onions and parsley.
- Check the seasoning and add more salt and cayenne if needed.
- Serve the Shrimp Creole spooned over the rice.