No, it’s not Mardi Gras or anything even close. But it is fall in Arkansas, which means you should whip up something on the stovetop that is warm and serve it over rice with crusty baguette bread. I insist. I’m the Mayor of Foodville and I command my food-loving citizens to enjoy some shrimp creole tonight.
- 2 tablespoons oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 tablespoons tomato paste (optional)
- 1/4 cup dry white wine or chicken broth
- 1 (28 ounce) can diced tomatoes (or 4 cups diced fresh ripe tomatoes)
- 1 cup chicken broth
- 1 tablespoon creole seasoning
- 2 bay leaves
- 1 tablespoon hot sauce* (or to taste)
- 1 tablespoon Worcestershire sauce
- 1 pound shrimp, shelled and deviened
- Salt, pepper and cayenne to taste
- ½ cup chopped onions
- Heat the oil over medium-high heat, add the onions, celery and peppers, season with salt and cook until they are tender, about 7-10 minutes.
- Add the garlic, thyme and tomato paste and saute until fragrant, about a minute.
- Add the wine and deglaze the pan.
- Add the tomatoes, stock, creole seasoning bay leaves, hot sauce and Worcestershire sauce, bring to a boil, reduce the heat and simmer until thickened, about 30 minutes, stirring occasionally.
- Add the shrimp and simmer until cooked, about 2-3 minutes.
- Season with salt, pepper and cayenne to taste, remove from heat and serve over rice topped with the green onions.