Spice Up Dinnertime With Savory Shrimp Creole

The “holy trinity” of onions, peppers, and celery is the fundamental base for much Louisiana Creole cuisine.

The sauce in this shrimp stew is tomato-rich. Lynda Balslev for Tastefood

Jazz up your weekly meal rotation with a little New Orleans heat. Creole cuisine is deeply rooted in Louisiana’s culinary tradition, which is influenced by a melting pot of cuisines that include French, Spanish, African, Caribbean, and Native American flavors. Typical Louisiana Creole cuisine is known for fresh seafood, rice, and spice. The “holy trinity” of onions, peppers, and celery is the fundamental base for many of its dishes, which also include tomatoes, garlic, and Mediterranean herbs such as oregano and thyme.

The sauce in this shrimp stew is tomato-rich and relatively thin, unlike thicker stews or etouffee, which are thickened with a roux (a combination of butter and flour), yielding a darker, gravy-like consistency. This recipe is light and bright, with a depth of flavor that belies its ease of preparation, which is achieved in 30 minutes. That makes it a perfect addition to your weekly dinner rotation.

Lynda Balslev for Tastefood

Shrimp Creole

Active time: 5 minutes Total time: 30 minutes

Serves 4 to 6

• 2 tablespoons unsalted butter
• 2 celery stalks, diced
• 1 medium yellow onion, chopped
• 1 large green bell pepper, seeded, diced
• Kosher salt
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken stock
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon hot sauce, such as Tabasco, or more to taste
• 1 1/2 pounds large (18/20) shrimp, peeled and deveined
• Ground cayenne pepper
• 2 tablespoons chopped Italian parsley, plus more for garnish
• 2 scallions, white and green, thinly sliced
• Cooked long-grain white rice, for serving

Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the celery, onion, and bell pepper and lightly season with salt. Sauté the vegetables until softened without coloring, about 3 minutes.

Add the garlic and stir until fragrant, about 15 seconds, then stir in the tomato paste, thyme, paprikas, and oregano for about 15 seconds more.

Add the tomatoes, chicken stock, Worcestershire sauce, bay leaves, and hot sauce. Bring to a simmer, then partially cover the pot and continue to simmer over medium-low heat for about 20 minutes to meld the flavors.

Season the shrimp with salt and cayenne. Add to the stew and simmer until the shrimp turn bright pink and are opaque through the center, 4 to 5 minutes, stirring as needed. Stir in 2 tablespoons parsley and remove from the heat.

Ladle into bowls and garnish with additional parsley and scallions. Serve with cooked white rice.