Shrimp Creole

Shrimp Creole is a traditional Southern dish that originated in Louisiana. It is a staple of both Cajun cuisine and Creole cuisine, and is typically made with shrimp, tomatoes, onions, bell peppers, and celery. The dish is often served over rice and is known for its rich, spicy flavor.

History

Shrimp Creole has its roots in the diverse culinary traditions of Louisiana. The dish is a fusion of influences from the French, Spanish, African, and Native American cultures that have shaped the region's cuisine. The use of shrimp in the dish reflects Louisiana's abundant seafood resources, particularly in the Gulf of Mexico.

Preparation

The base of Shrimp Creole is a roux, a mixture of flour and fat that is cooked until it reaches a deep brown color. The vegetables, known as the "holy trinity" in Cajun and Creole cooking, are then added to the roux and cooked until they are soft. The shrimp and tomatoes are added last, and the dish is simmered until the flavors meld together. Seasonings typically include cayenne pepper, paprika, thyme, and bay leaf. Some variations of the recipe also include okra or andouille sausage.

Serving

Shrimp Creole is traditionally served over hot, cooked rice. It may be garnished with chopped parsley or green onions. The dish is often accompanied by cornbread or French bread, and may be paired with a light, crisp white wine.

See also

• Cajun cuisine
• Creole cuisine
• Louisiana Creole people
• Cuisine of New Orleans
• List of shrimp dishes