The children love Kris's mild shrimp Creole. Add more Cajun seasoning and red pepper if you like it spicier. Serve rice, salad, and hot sauce on the side.
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 teaspoon minced garlic
3 tablespoons olive oil
3 tablespoons all-purpose flour
1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 bay leaves
1 pound peeled, medium-size fresh shrimp
3 cups hot cooked rice
How to Make It
Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender; gradually stir in flour until smooth. Stir in tomatoes and next 5 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes. Stir in shrimp, and cook 5 more minutes or until shrimp turn pink. Remove and discard bay leaves. Serve over hot cooked rice.
Chicken Creole: Prepare recipe as directed, substituting 1 pound boned and skinned chicken breast, cut into bite-size pieces, for shrimp. Cook chicken an additional 5 minutes or until done. Proceed as directed. Prep: 15 min., Cook: 35 min.
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Delicious and easy! I've always been too intimidated to attempt making a roux and risk ruining otherwise good shrimp, and this one was great. I was unsure whether to add raw or cooked shrimp, so I had it cooked at the fish market, where I found peeled, deveined fresh shrimp. I like the 51-60 size, which is about bite size.
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