Name: Chef Paul Prudhomme’s Shrimp Creole Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup flour; 1 large onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, undrained; 1 cup seafood stock or chicken broth; 2 tbsp parsley, chopped; 2 tbsp scallions, chopped; 1 tbsp fresh thyme; 1 tbsp fresh basil, chopped; 1 tsp salt; 1/2 tsp cayenne pepper; 2 lbs large shrimp, peeled and deveined; 4 cups cooked white rice

How To Make Chef Paul Prudhomme’s Shrimp Creole Recipe

A spicy tomato-based shrimp stew served over rice with the flavors of New Orleans.

Preparation: 30 minutes

Cooking: 1 hour

Total: 1 hour 30 minutes

Serves:

Ingredients

1/2 cup vegetable oil
1/2 cup flour
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 cup seafood stock or chicken broth
2 tbsp parsley, chopped
2 tbsp scallions, chopped
1 tbsp fresh thyme
1 tbsp fresh basil, chopped
1 tsp salt
1/2 tsp cayenne pepper
2 lbs large shrimp, peeled and deveined
4 cups cooked white rice

Instructions

In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
Add the flour and whisk continuously for 30-40 minutes, until it turns a dark brown color.
Add the onion, bell pepper, celery, and garlic and cook for 10 minutes, stirring occasionally, until the vegetables are softened.
Add the diced tomatoes, seafood stock or chicken broth, parsley, scallions, thyme, basil, salt, and cayenne pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Add the shrimp and cook for an additional 10 minutes, until the shrimp are pink and cooked through.
Serve the shrimp creole over white rice.