Shrimp Creole

Gulf shrimp simmered in a spicy tomato sauce built on the Creole trinity, served over rice.

Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 1 can (28 ounces) crushed tomatoes
• 1 cup tomato sauce
• 1 cup shrimp or chicken stock
• 2 bay leaves
• 1 tablespoon Emeril’s Essence (Creole seasoning)
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• 2 pounds medium shrimp, peeled and deveined
• 1/4 cup chopped green onions
• Cooked white rice, for serving

Directions

1. Melt the butter in a large saucepan over medium heat. Add the onion, celery, and bell pepper and cook until soft, about 6 minutes. Stir in the garlic.
2. Add the crushed tomatoes, tomato sauce, stock, bay leaves, Essence, salt, cayenne, and Worcestershire. Bring to a simmer.
3. Simmer the sauce, stirring occasionally, until thickened and flavorful, about 25 minutes.
4. Add the shrimp and cook until pink and just cooked through, 5 to 7 minutes.
5. Remove the bay leaves, stir in the green onions, and adjust the seasoning.
6. Serve over steamed white rice.

Notes

Emeril Lagasse first shared a shrimp Creole in the 1980s; this captures that spicy tomato-trinity sauce.