Seafood season: Here’s a Shrimp Creole recipe to cure your seafood cravings

One traditional New Orleans dish, Shrimp Creole, was typically served in homes on Fridays in observance of fast and abstinence during Lent.

New Orleans cuisine has been influenced by many factors, including a strong Roman Catholic presence. While many in the city abstain during the Lenten season, let’s face it. A bounty of great seafood options makes it pretty easy to survive Lent in New Orleans.

One traditional New Orleans dish, Shrimp Creole, was typically served in homes on Fridays in observance of fast and abstinence during Lent.

Photo courtesy: Bobby Hebert’s Cajun Cannon

Bobby Hebert’s Cajun Cannon Restaurant and Bar executive chef Danny Holsomback says the dish combines the most basic ingredients in Creole cuisine — Creole tomatoes and Louisiana seafood.

“Shrimp creole, or Shrimp à la Creole, is an improvisational, Creole dish, originating in the traditional New Orleans home,” Holsomback said.

As a classic dish, you can find variation of shrimp creole on menus of most local restaurants. This recipe for Shrimp Creole uses a blonde roux to thicken it.

“At Bobby Hebert’s we stick to traditional recipes to create the most authentic New Orleans experience,” Holsomback said.

Chef Holsomback brings us in the kitchen to create their version of Shrimp Creole.

See also: Creamy Cajun Jambalaya Pasta recipe from Bobby Hebert’s Cajun Cannon

Bobby Hebert’s Shrimp Creole Recipe

Ingredients

  • 4 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cup chopped onions
  • 1 cup chopped green bell peppers
  • 3/4 cup chopped celery
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 cups chopped fresh tomatoes or chopped canned tomatoes with their juice
  • 1 cup shrimp or chicken stock
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 2 pounds medium shrimp peeled and deveined
  • 2 teaspoons chopped fresh parsley
  • Cooked rice for serving

Directions

Start by melting the butter in a medium saucepan over medium to high heat. Add in flour, and stir mixture to make a blonde roux for about five to six minutes.

Once the roux is complete, add in onions, bell pepper, celery and garlic. Cook vegetables for about six minutes, stirring until they are soft and lightly browned.

Next, add bayleaf, tomatoes, shrimp stock, cayenne pepper and salt. Mix all ingredients together until incorporated. Simmer, uncovered, for about 30 minutes, stirring occasionally.

Add the shrimp and cook until they turn pink for about three to four minutes. Remove bayleaf. Serve over rice. Garnish with fresh parsley.

For more information about Bobby Hebert’s Cajun Cannon, visit the website.

Recipe courtesy of Bobby Hebert’s Cajun Cannon

Created in partnership with Bobby Hebert’s Cajun Cannon Restaurant & Bar