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Shrimp Creole

In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was a master of “haute Creole” cooking...
921
218
45 min
TOTAL TIME
344
CALORIES
$5.71
PER SERVING
Shrimp Creole
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Ingredients
17 INGREDIENTS
4 SERVINGS
Celery
2 stalks celery
chopped
Worcestershire Sauce
1 tbsp worcestershire sauce
Chopped Tomatoes
2 cups chopped tomatoes
coarsely chopped
Unsalted Butter
2 tbsp unsalted butter
Cayenne Pepper
1/8 tsp cayenne pepper
Scallions
3 whole scallions
chopped
Louisiana-style Hot Sauce
1 tsp louisiana-style hot sauce
Yellow Onion
1 medium yellow onion
chopped
Fresh Bay Leaves
4 whole fresh bay leaves
Chicken Stock
1 1/4 cups chicken stock
Vegetable Oil
2 tbsp vegetable oil
Hot Paprika
1 tsp hot paprika
Kosher Salt
1/2 tsp kosher salt
Garlic
5 cloves garlic
finely chopped
Raw Medium Shrimp
1 1/2 lbs raw medium shrimp
peeled and deveined
Seafood Seasoning
4 tsp seafood seasoning
divided
Green Bell Pepper
1 medium green bell pepper
chopped
Directions
11 STEPS
View Directions on Food and Wine
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Health Info
Macros
17g
CARBS
16g
FAT
34g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
What is Shrimp Creole?
What ingredients do I need to make Shrimp Creole?
Do I need to use fresh or frozen shrimp for Shrimp Creole?
What cooking techniques are used in making Shrimp Creole?
Can I make any substitutions to the ingredients for Shrimp Creole?
How can I adjust the consistency or texture of Shrimp Creole?
What are some common mistakes to avoid when making Shrimp Creole?
How should I store leftover Shrimp Creole?