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..

5 thoughts on “Crevettes à la Créole

    1. I love a good Provençal – pastured butter, garlic, capers, lemons, parsley – those are great flavors for both shrimp and scallops!

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