This is very delicious. If you make a large quantity of the Creole seasoning and stock and store it, the rest of the recipe is very easy to prepare.

4 Tb butter (1/4 cup)
4 Tb flour (1/4 cup)
2 Tb Creole seasoning (on this blog, but recipe here https://twocousinsandaskillet.wordpress.com/2015/01/02/creole-seasoning/)
2 cups Holy trinity (chopped green pepper, onion and celery)
2-3 cups shrimp stock (on this blog, but recipe here https://twocousinsandaskillet.wordpress.com/2015/02/09/shrimp-stock-3/)
2 cups chopped tomatoes
2 Tb Worcestershire sauce
2 Tb minced garlic
1 bundle fresh thyme (approximately 5 sprigs)
2 Tb hot sauce (Frank’s was used)
8 oz chopped green onions
3 Tb chopped fresh parsley
2 lbs shrimp, peeled, deveined and tails removed (save and freeze for stock in the future)
Creole rice (recipe to follow)

Rinse and remove tails and skins from shrimp. Drain in colander and put in a large bowl. Add 1 Tb Creole seasoning to shrimp and blend well. Set aside.

Melt butter in a large pot. Add flour and stir constantly on medium-high heat until a blond roux forms.

Add 1 Tb Creole seasoning to roux and stir well.

Add trinity and stir until slightly transparent. Add shrimp stock a little at a time while stirring.

Add tomatoes, Worcestershire sauce, garlic, hot sauce and thyme bunch. Stir and let simmer 30 minutes. Add parsley and green onions.

Stir in shrimp and cook an additional 5-10 minutes or until shrimp turn pink and curl up. Remove from heat.

CREOLE RICE
6 cups water
2 cups Jasmine or Basmati rice (Jasmine was used here)
5 large bay leaves
1/2 stick butter
1 tsp salt
2 tsp oregano

Preheat oven to 450.

Bring a large saucepan with water to a boil. Add rice. Cook uncovered on medium-high heat approximately 11 minutes or until rice is al dente. Drain rice and place in large skillet. Top with pieces of butter and spices. Bake 5-10 minutes in oven to dry rice out.

Serve over Étouffée. Top with black lava sea salt if desired.

Y’all enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet