Creole Dutch Oven Recipes Recipe Recipe For Shrimp

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SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Steps:

  • Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  • Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  • Let the mixture simmer for 30 minutes, stirring occasionally.
  • Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

DELICIOUS SHRIMP CREOLE



Delicious Shrimp Creole image

We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.

Provided by Ron Lloyd

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h10m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 (6.5 ounce) can tomato sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ cup all-purpose flour
1 pinch salt and ground black pepper to taste
1 pound peeled and deveined medium shrimp
½ cup tomato juice

Steps:

  • Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
  • Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
  • Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g

SHRIMP CREOLE



Shrimp Creole image

If you've ever made a trip to Louisiana, you'll be familiar with this shrimp dish. In a state where the shrimp is plentiful and the spices are too, locals have to dream up recipes that will do justice to the ingredients used in them.This shrimp creole does just that. It's a memorable dish that truly packs a punch. It comes together in under an hour-45 minutes to be exact-and it uses ingredients you already have in your pantry. Rice and diced tomatoes make up the base of the dish, while the additions of bell peppers, onion, celery, bay leaf, parsley, and red pepper add flavor and spice. Our Test Kitchen recommends that if you want to go even spicier, you can tap some hot sauce into the mix or throw in as much crushed red pepper as it takes to make you feel the heat. It truly couldn't be easier to cook up this dish tonight. It's one of those recipes that will make you wonder why you didn't try it before, and it will quickly become a go-to in your recipe box. Don't you want to try this Louisiana classic? Round up a catch of shrimp and put our favorite shrimp creole recipe on the table tonight.

Provided by Southern Living Editors

Categories     Shrimp

Time 45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
2 medium-size green bell peppers, finely chopped
1 medium onion, minced (1 1/2 cups)
1/4 cup chopped celery
1 bay leaf
1 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
2 (14.5-oz.) cans diced tomatoes
1 pound peeled and deveined medium-size raw shrimp (26/30 count)
Hot cooked rice

Steps:

  • Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

SHRIMP CREOLE



Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

Steps:

  • Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

SHRIMP CREOLE



Shrimp Creole image

This is not a quick recipe, but taking the time to make a dark rich roux is so worth the wait. Also, you could make ahead of time and reheat over medium; stirring occasionally and making certain the mixture does not boil. I suggest serving over white rice or a saffron rice mix is a special treat if you can find it.

Provided by Brookelynne26

Categories     Creole

Time 2h

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
1 cup sliced green onion
1 cup chopped celery
1 cup chopped green bell pepper
2 garlic cloves, minced
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
6 ounces tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground red pepper
2 bay leaves
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
2 lbs peeled deveined shrimp

Steps:

  • Heat the oil in a large cast iron skillet over medium heat. Gradually whisk in the flour, and cook, stirring constantly, until the roux is a deep caramel color (about 15 minutes).
  • Remove the pan from heat, and stir in the chopped onion and next 4 ingredients; cook over medium heat, stirring occasionally, 15 minutes or until the vegetables are tender.
  • Transfer the mixture to a large dutch oven and stir in the tomatoes and next 10 ingredients. Bring to a boil; cover, reduce heat, and let simmer 1 hour, stirring occasionally.
  • Add the shrimp to the tomato mixture and cook until the shrimp have just turned pink (about 10 - 15 minutes). Remove and discard the bay leaves. Serve over cooked rice.

Nutrition Facts : Calories 251.9, Fat 8.5, SaturatedFat 1.3, Cholesterol 220.9, Sodium 1143.7, Carbohydrate 18.4, Fiber 3.6, Sugar 8.1, Protein 26.6

CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

EASY SHRIMP CREOLE



Easy Shrimp Creole image

Make and share this Easy Shrimp Creole recipe from Food.com.

Provided by threeovens

Categories     Creole

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb large shrimp, peeled but tails intact shells reserved (26 to 30 per pound)
1 cup water
1 1/4 teaspoons kosher salt
1 3/4 lbs vine-ripened tomatoes, chopped (about 5 or 6 to yield 2 cups)
6 ounces pork sausage, casings removed (hot and spicy)
1 large onion, chopped (about 1 1/2 cups)
3 medium garlic cloves, minced
1 large poblano chile, stemmed seeded and minced (about 1 cup)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked spanish paprika
1/2 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
  • Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
  • Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
  • Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
  • Cook until the onion softens, about 6 minutes.
  • Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
  • Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.

Nutrition Facts : Calories 310.9, Fat 13.8, SaturatedFat 4.2, Cholesterol 203.4, Sodium 997.5, Carbohydrate 14.8, Fiber 3.3, Sugar 7.5, Protein 32

SHRIMP CREOLE



Shrimp Creole image

I first learned how to make Shrimp Creole early on in my career, and now, it's something I love to cook for my family. This may not be one of those 200-year-old Louisiana recipes, but it's rooted in classic Creole cooking. You get all the flavor of a stew or braise, but you can put it on the table, start to finish, in less than an hour.

Provided by Justin Devillier

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium yellow onions, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 rib celery, diced
1/2 jalapeno, minced
1 cup white wine
kosher salt
ground white pepper
3 cups tomato purée
2 pounds American wild shrimp, peeled and deveined
1 lemon
3 tablespoons flat-leaf parsley, chopped
2 tablespoons chives, minced
Cooked long-grain white rice, to serve

Steps:

  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
  • Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.

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