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Shrimp Creole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 people

Ingredients
  

  • 2 lbs frozen shrimp (peeled, deveined, tail off)
  • ⅔ cup flour
  • ⅔ cup vegetable oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped
  • ½ cup green onion, chopped
  • 1½ cups white onion, chopped
  • 1½ cups celery, chopped
  • 1 can Rotel
  • 1 can tomato sauce (8 oz)
  • 14 fl oz chicken broth
  • 2 tsp salt
  • 3 T garlic, minced
  • 4 cups white rice, cooked
  • Tabasco (or any hot sauce) for serving

Instructions
 

  • Place all of the chopped vegetables (peppers, onion, green onion, celery) in a large bowl that is microwave safe.

Roux

  • Combine the flour and oil in a microwave safe Pyrex. Mix thoroughly until there are no clumps of flour.
  • Microwave on high for 4-6 minutes. Be sure to watch it closely after 4 minutes. You want to get it medium-dark brown. DO NOT BURN IT.
  • If you need to, you can take it out of the microwave and stir it occasionally.

Creole

  • Once the Roux is cooked to perfection, pour it over your bowl of veggies. Mix together well until all veggies are evenly coated.
  • Microwave the veggie/roux for 5 minutes. Stir after the 5 minutes are up.
  • Add the Rotel, Tomato Sauce, Chicken Stock, Garlic and Salt. Mix together well.
  • Microwave for 6 minutes. Stir after the 6 minutes are up.
  • Add the frozen shrimp. Mix together well.
  • Put this back in the microwave until the shrimp are cooked through. For me, this usually takes 15-20 minutes (I recommend microwaving 4-5 minutes at a time, being sure to stir throughout so it cooks more evenly).
  • Once the shrimp are cooked, the creole is complete. Serve in a bowl over white rice. Add your favorite hot sauce if you like it extra spicy and flavorful - for me that means a lot of Tabasco!