Shrimp Creole Rice Recipe Recipe Cards

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP CREOLE BAKE



Shrimp Creole Bake image

A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks.

Provided by sal

Categories     Seafood     Shellfish     Shrimp

Time 1h45m

Yield 8

Number Of Ingredients 14

2 cups water
1 ¼ cups uncooked white rice
2 onions, diced
2 cups sliced mushrooms
5 carrots, sliced
1 green bell pepper, diced
1 ½ cups diced celery
1 zucchini, sliced
1 (15 ounce) can seasoned tomato sauce
1 (16 ounce) can whole peeled tomatoes, crushed
2 tablespoons butter
1 (4 ounce) jar chopped pimento peppers
1 ½ pounds cooked medium shrimp, peeled and deveined
2 teaspoons chili powder

Steps:

  • In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 39.9 g, Cholesterol 173.6 mg, Fat 4.9 g, Fiber 4.7 g, Protein 22.8 g, SaturatedFat 2.3 g, Sodium 631 mg, Sugar 10 g

SHRIMP CREOLE



Shrimp Creole image

Enjoy this hearty shrimp that's served with rice - a wonderful dinner ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  • In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
  • Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  • Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Nutrition Facts : Calories 400, Carbohydrate 57 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 6 g, TransFat 0 g

CREOLE SHRIMP & RICE



Creole Shrimp & Rice image

Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons savory herb with garlic soup mix
1 teaspoon Worcestershire sauce
1 bay leaf
1/8 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Steps:

  • In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 622mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CREOLE SHRIMP



Creole Shrimp image

One of the easiest and best recipes for Shrimp Creole that I have tried. Try this shrimp dish served over rice.

Provided by Gina Owens-Stanley

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons rendered bacon fat
3 tablespoons all-purpose flour
2 cups chopped stewed tomatoes
⅛ cup tomato sauce
6 tablespoons minced onion
6 tablespoons chopped green bell pepper
1 ½ tablespoons chopped fresh parsley
1 clove crushed garlic
1 ½ cups hot water
2 teaspoons salt
¼ teaspoon ground black pepper
7 ounces frozen, peeled and deveined shrimp

Steps:

  • Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 30.5 g, Cholesterol 149.2 mg, Fat 1.6 g, Fiber 4.3 g, Protein 20.5 g, SaturatedFat 0.3 g, Sodium 3144.9 mg, Sugar 11.6 g

SHRIMP CREOLE



Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories     Dinner     Seafood     Shellfish     Shrimp     Herb     Pepper     Tomato     Gourmet

Number Of Ingredients 14

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

Steps:

  • In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
  • Serve shrimp and sauce over coked rice.

BEST SHRIMP CREOLE OVER RICE



Best Shrimp Creole Over Rice image

A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!

Provided by evelynathens

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs small shrimp, shelled,reserving the shells,and deveined
1/4 cup butter
2 cloves garlic, halved
1/3 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 ounces chopped mushrooms
1/4 cup finely chopped celery
2 teaspoons sweet paprika
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons sour cream
1/4 teaspoon Tabasco sauce, to taste
rice, ring (recipe is in my cookbook)
1/4 cup minced fresh parsley

Steps:

  • Rinse shrimp well and pat dry on paper towels.
  • In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
  • Combine them with 2 cups water in a saucepan.
  • Bring to boil and simmer mixture for 20 minutes.
  • Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
  • Reserve.
  • In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
  • Discard garlic and add shrimp to the oil.
  • Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
  • Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
  • Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
  • Stir in tomato paste and reserved shrimp broth and bring to boil.
  • Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
  • Stir in sour cream and Tabasco.
  • Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.

Nutrition Facts : Calories 285.5, Fat 14.9, SaturatedFat 8.2, Cholesterol 248.5, Sodium 1116.1, Carbohydrate 12.2, Fiber 2.1, Sugar 3.2, Protein 25.8

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 Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

Steps:

  • Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

CLASSIC SHRIMP CREOLE



Classic Shrimp Creole image

Enjoy this classic shrimp Creole recipe with shrimp, tomatoes, garlic, onion, celery, and other seasonings. Serve it over rice for a hearty meal.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 1h55m

Yield 8

Number Of Ingredients 21

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups onion (chopped)
1 cup celery (chopped)
3/4 cup green onions (chopped)
1 large green bell pepper (chopped)
2 cloves garlic (minced)
1 (14 1/2-ounce) can diced tomatoes (undrained)
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 cup water (or shrimp stock)
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper (ground)
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
Dash hot pepper sauce
3 to 4 pounds medium-size fresh shrimp (peeled, deveined)
1 tablespoon fresh parsley (chopped)
4 to 6 cups cooked rice (or the amount desired for serving)

Steps:

  • Gather the ingredients.
  • Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
  • Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
  • Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
  • Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
  • Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
  • Remove the bay leaves.
  • Stir in the chopped fresh parsley.
  • Serve over hot cooked rice and enjoy.

Nutrition Facts : Calories 564 kcal, Carbohydrate 55 g, Cholesterol 479 mg, Fiber 4 g, Protein 58 g, SaturatedFat 2 g, Sodium 2798 mg, Sugar 8 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

More about "shrimp creole rice recipe recipe cards"

SHRIMP CREOLE RECIPE - RECIPETIPS.COM
shrimp-creole-recipe-recipetipscom image
Shrimp Creole Recipe + Larger Image. Rate & Review. Provided By RecipeTips. This Louisiana style dish, served on a bed of rice, is a lively, flavorful way to …
From recipetips.com
Total Time 25 mins


EASY SHRIMP CREOLE | CLASSIC LOUISIANA RECIPE - EVOLVING TABLE
2019-02-11 A Louisiana classic recipe for Shrimp Creole that is loaded with stewed tomatoes, the holy trinity of onion, bell pepper, and celery, jumbo shrimp, and gets a spicy kick from …
From evolvingtable.com
Ratings 23
Calories 255 per serving
Category Dinner
  • In a large pot or Dutch oven over medium heat add oil, onion, bell pepper, and celery. Sauté for 5-6 minutes, or until onions are translucent. Add crushed garlic and continue sautéing for 1 minute.
  • Add stewed tomatoes, tomato sauce, chili powder, blackened seasoning, salt, and bay leaves. Stir until well mixed.


EASY CLASSIC SHRIMP CREOLE | GRITSANDPINECONES.COM
2019-01-30 How to make Shrimp Creole: Melt butter in a large skillet over medium heat. Add the onions, celery, and green pepper. Sauté and stir for about 10 minutes or until the …
From gritsandpinecones.com
5/5 (1)
Total Time 50 mins
Category Main Dish
Calories 233 per serving
  • Melt butter in a large skillet over medium heat. Add the onions, celery, and green pepper. Sauté and stir for about 10 minutes or until the vegetables begin to soften.
  • Add garlic, and cook for 30 seconds, or until fragrant. Add salt, sugar, cayenne pepper, and flour; stir to combine.
  • Add diced tomatoes with juice, chicken broth, Worcestershire sauce, and hot sauce. Bring the mixture to a boil; reduce heat, cover pan and let simmer for 30 minutes, or until the vegetables are tender.
  • While the tomato sauce simmers, add the Creole seasoning to the shrimp and toss to combine. Also, this is a good time to cook your rice.


BEST DANG SHRIMP CREOLE - RECIPES FROM A PANTRY
2020-09-10 And this recipe is delicious whether you serve on top of rice or turn it into a traditional creole shrimp and grits meal. Related Link : Yellow Squash Casserole. Creole …
From recipesfromapantry.com
Ratings 12
Calories 316 per serving
Category Brunch, Dinner, Main Course
  • Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.
  • Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.
  • Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened. Season to taste.


SHRIMP CREOLE WITH JAMBALAYA RICE - THIS IS HOW I COOK
2019-03-06 Some tips on making this recipe: If you are making both the shrimp and the jambalaya rice, make sure to chop the veggies for both recipes at the same time. Read the …
From thisishowicook.com
Reviews 6
Total Time 1 hr 5 mins
Category Main Course
  • Heat 1 T oil over medium high heat. Add onions, peppers, celery and garlic. Saute until onion is translucent.
  • Heat oil over medium heat and then add sausage, onions, celery and peppers. Saute until onion becomes translucent.


EASY SHRIMP CREOLE RECIPE - TASTES BETTER FROM SCRATCH
2020-02-20 1. Sauté veggies. Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned. 2. Add flour and spices. In …
From tastesbetterfromscratch.com
5/5 (36)
Calories 316 per serving
Category Main Course
  • Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
  • In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
  • Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.


EASY SHRIMP CREOLE RECIPE - PINCH AND SWIRL
2019-03-01 My favorite Shrimp Creole recipe is delicious and so easy to make that you'll be sitting down to eat in about 30 minutes. A classic dish of Louisiana Creole origin where buttery …
From pinchandswirl.com
5/5 (10)
Calories 402 per serving
Category Main Course
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion, green bell pepper, celery and garlic; cook and stir for 7-10 minutes until tender.
  • Reduce heat to medium-low and add tomatoes with juice, Creole seasoning, Worcestershire sauce and bay leaf; stir and simmer 5 minutes, allowing flavors to meld. If desired, add more Creole seasoning and hot sauce to taste.
  • Increase heat to medium-high and add shrimp; cook and stir until shrimp is pink and cooked through. Serve over hot white rice, sprinkled with desired amount of chopped fresh parsley.


EASY SHRIMP CREOLE WITH RICE RECIPE AND VIDEO - EAT SIMPLE ...
2020-03-25 This easy lowcountry shrimp creole recipe is simmered in tomatoes and tomato sauce with a touch of cayenne, chili powder, hot sauce and Worcestershire sauce and served …
From eatsimplefood.com
Cuisine Creole
Total Time 1 hr 10 mins
Category Main Dish
Calories 478 per serving
  • Bring a medium pot to medium high heat and melt butter and olive oil. Add onions, green peppers, and celery. Reduce heat, cover, and cook ~ 5-7 minutes or until veggies are soft & translucent. Add garlic and cook 1-2 minutes or until fragrant. Stir in chili powder and cayenne.
  • Add bay leaf, tomatoes, tomato sauce, Worcestershire Sauce, & hot sauce. Stir, bring to a boil, reduce heat to a simmer, and cook covered ~ 30 minutes. Add water in 1/2 cup increments if the sauce begins to dry out.


CREOLE SHRIMP AND RICE RECIPE | MYRECIPES
2013-04-23 Step 2. Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp evenly with Creole seasoning and red pepper. Add shrimp to pan; …
From myrecipes.com
5/5 (10)
Calories 283 per serving
Servings 4
  • Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp evenly with Creole seasoning and red pepper. Add shrimp to pan; sauté 3 minutes or until browned, stirring occasionally. Remove from pan.
  • Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Combine milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a simmer. Reduce heat to medium; cook 3 minutes or until slightly thickened. Add tomatoes and black pepper to pan; cook 2 minutes or until tomatoes are tender. Stir in shrimp; sprinkle with chives. Serve with rice.


EASY SHRIMP AND RICE CASSEROLE - CLASSIC CAJUN COMFORT ...
2021-04-06 Cook the rice according to package directions. Let cool slightly. Preheat oven to 350F. In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 …
From mykitchenserenity.com
5/5 (7)
Total Time 50 mins
Category Main Course
Calories 393 per serving
  • Preheat oven to 350F. In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 minutes.


CREOLE CAJUN SHRIMP RECIPE - THE REBEL CHICK
2019-06-24 Stir in shrimp, cover and heat an additional 5 minutes, stirring frequently until shrimp is cooked. Serve on a bed of brown rice. This Creole Cajun Shrimp Recipe serves …
From therebelchick.com


SHRIMP CREOLE - RECIPEMAGIK
2021-08-27 Shrimp Creole is a classic Louisiana Style Spicy Shrimp Recipe that is not as thin and soupy as a Gumbo but quite thick as a Jambalaya. This spicy, smoky, and delicious Shrimp recipe is best enjoyed with rice.
From recipemagik.com
Cuisine American
Total Time 20 mins
Category Dinner
Calories 324 per serving


SHRIMP CREOLE - REAL CAJUN RECIPES - LACAJUNFOODS.COM
Shrimp Creole Recipe. First, in a large high sided skillet or a medium Dutch oven, heat the oil over medium-high heat. Add in the onions, bell pepper, celery, and parsley. Cook this down until the onions are translucent and tender, stirring occasionally. If at any time your onions start to stick or burn simply turn down the heat. Next, add your garlic and saute for another 3-5 minutes. …
From lacajunfoods.com
Estimated Reading Time 2 mins


SHRIMP CREOLE - THE COOKIE ROOKIE®
2021-08-18 Tips! The shrimp only needs a few minutes to fully cook, so keep it refrigerated while the sauce cooks. Try making your own Creole seasoning for this recipe (although a store-bought spice mix works as well).; The sauce will need about 1 to …
From thecookierookie.com
4.7/5 (3)
Total Time 1 hr 50 mins
Category Main Course
Calories 255 per serving


SHRIMP CREOLE / KREOLREKER | SHRIMP CREOLE, BETTY CROCKER ...
Jun 24, 2019 - A classic creole shellfish recipe from The Betty Crocker Recipe Card Library published in 1971Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.
From pinterest.com


ZATARAIN'S JAMBALAYA RECIPE WITH SHRIMP AND SAUSAGE ...
2021-10-16 Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes. Start with zatarain’s jambalaya mix and then make it your own by adding any combination of smoked sausage, chicken, pork, ham and shrimp. Pour box of zatarain's over the top and add the rest of your beef broth. Stir tomatoes, celery, green pepper, green onions ...
From simpliesrecipe.blogspot.com


CREOLE SHRIMP AND CABBAGE RECIPE RECIPE CARDS
Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.
From tfrecipes.com


CHICKEN CREOLE RICE RECIPE RECIPE CARDS- TFRECIPES
Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.
From tfrecipes.com


CREOLE JAMBALAYA - LOW CARB & GLUTEN FREE - HUNGER FOR SPICE
2021-10-15 Creole jambalaya is made with chicken, pork, shrimp, andouille sausage, riced cauliflower and our own Creole seasoning. Creole Jambalaya. Southern dishes are some of my absolute favs and I am quite partial to the Cajun and Creole dishes found in the South, like this jambalaya recipe.
From hungerforspice.com


CREOLE JAMBALAYA RECIPE: HOW TO MAKE IT - FOOD NEWS
Creole shrimp jambalaya recipe - Bring a taste of the NOLA to your home with spicy creole jambalaya cuisine with Spanish and French influence If you enjoy a bit of heat and well seasoned food, then this creole shrimp jambalaya cuisine couldn't be more timely. Creole Jambalaya brings together chicken, andouille sausage and shrimp together with onions, garlic, celery, …
From foodnewsnews.com


Related Search