Description
A classic Cajun dish featuring shrimp smothered in a creamy, flavorful sauce, enriched with the holy trinity of Cajun cooking.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Creole seasoning
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups shrimp stock or chicken stock
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Salt and pepper to taste
- 1/2 cup green onions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the shrimp with Creole seasoning and set aside.
- In a large skillet, melt the butter over medium heat. Add onion, bell pepper, celery, and garlic, cooking until softened for about 5-7 minutes.
- Sprinkle flour over the vegetables and stir. Cook for 2 minutes.
- Gradually pour in the shrimp stock while stirring constantly. Bring to a boil, then reduce heat and simmer for 15 minutes until thickened.
- Add the seasoned shrimp, Worcestershire sauce, hot sauce, and more Creole seasoning to the mix. Simmer for 5-10 minutes, until the shrimp turn pink and opaque.
- Adjust seasoning with salt and pepper. Stir in green onions and parsley before serving.
- Serve over steamed rice.
Notes
Always taste and adjust seasoning to personal preference, and consider using fresh ingredients for the best results. Leftovers can deepen in flavor overnight.