Crevettes à la Créole
Generations of of French, African and Spanish heritage come together in this classic Louisiana preparation featuring fresh Gulf shrimp, homegrown tomatoes, onions, celery and green bell peppers.
I like to use stock-simmered, germinated brown rice instead of the traditional boiled white rice, lots of fresh oregano and thyme, green onions and celery.
My version is thicker than gumbo (a natural reduction vs. roux) and spicier than jambalaya (fresh cayenne and Tabasco peppers), shrimp Creole is one of those deceptively simple dishes that are lately difficult to find well-made outside of the local parishes..
Related articles
- Andouille, Crab and Oyster Gumbo (ediblearia.com)
Pam Picard said,
June 23, 2012 at 4:12 pm
Looks good. I have started making Shrimp Provencal, a variation that lacks the complexity of Creole food, but is still delicious.
Ren said,
June 23, 2012 at 4:53 pm
I love a good Provençal – pastured butter, garlic, capers, lemons, parsley – those are great flavors for both shrimp and scallops!
Janet said,
June 25, 2012 at 9:32 pm
This dish would be a good use for the cayennes growing in my garden.
margaret christine @ notes from maggie's farm said,
June 27, 2012 at 5:49 am
Always happy to see admiration for the true creole dishes. Thank you for sharing–I think I just changed my dinner plans.
Creole Shrimp and Grits « My Top Weightloss said,
July 31, 2012 at 9:23 pm
[...] Crevettes à la Créole (ediblearia.com) [...]