Shrimp & Red Beans Creole

August 13, 2010

This classic dish is a staple in New Orleans homes and restaurant kitchens. Serve over rice, with a salad, for a complete meal.

Makes 6-8 servings

Ingredients
  • 2 large onions, chopped
  • 2 cups chopped celery
  • 1 cup green pepper, cut into thin strips
  • 1-2 cloves garlic, finely chopped
  • 1/4 cup butter or canola oil
  • 2 tablespoons flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 16 ounce can tomato sauce
  • 1 bay leaf, broken
  • Hot pepper sauce
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged kidney beans
  • 1 pound cooked shrimp, deveined
  • 6-8 cups cooked rice
Preparation
  1. Heat butter or oil in saucepan over medium heat. Sauté onion, celery, green pepper, garlic until soft, for about 5 minutes.
  2. Combine flour, sugar, salt and paprika, sprinkle over vegetables.
  3. Add the tomato sauce, bay leaf and season with hot pepper sauce to taste. Bring to a soft boil, reduce heat, stir often and simmer for 20 – 30 minutes until thickened. Add water if the sauce is too thick.
  4. About 20 minutes before serving, drain and rinse beans. Add beans, peeled shrimp to sauce. Heat over low heat for about 10 minutes. Serve over hot rice.
Posted in: Beans & Seafood, Recipes