Cajun is a wonderful cook who grew up learning Cajun and Creole cuisine from the Dupuis side of the family. The southeastern Louisiana cuisine is flavorful and has wonderful spices in it, but should not be equated with spicy. There can be a bit of a bite, but it usually is at the diner's discretion how much.
To that end, she served a wonderful Shrimp Creole I'd like to share with our readers. I've had the creamy sauce style (which my Mom makes and is wonderful) but this sauce without the roux to thicken it offers a lighter version that is perfect for summer dining.
'Cajun's' Shrimp Creole
- 1 1/2 medium onions, chopped
- 1 1/2 green pepper, chopped
- 3 stalks celery, chopped
- 2 Tbsp minced garlic
- 4 Tbsp butter
- 1 can Rotel tomatoes, drained; PLUS extra from second can undrained to taste
- 1 can tomato sauce
- 2 lbs medium shrimp, peeled and deveined
Saute' onions, pepper and celery in 2 tablespoons butter until onions are translucent. Add garlic, then tomato sauce and the can of drained Rotel tomatoes.
Simmer sauce to allow spices to blend. Add additional Rotel tomatoes (undrained) to taste.
Add shrimp and cook until seafood is white and firm.
Serve over cooked rice and with lots of warm bread and a side salad. Enjoy!
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