Arnaud’s Shrimp Creole Recipe

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the flour and stir constantly until it turns a deep golden brown color, about 5 minutes.

Add the onion, green bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes.

Add the diced tomatoes, tomato sauce, tomato paste, and chicken broth to the pot and stir to combine. Add the bay leaves, dried thyme, Worcestershire sauce, hot sauce, and paprika. Season with salt and pepper to taste.

Bring the mixture to a simmer and cook for 10 minutes.

Add the shrimp to the pot and stir gently to combine. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Serve the shrimp creole over cooked rice.