Equipment
Ingredients
The Holy Trinity and Aromatics
- 150 g yellow onion, finely diced
- 150 g green bell pepper, finely diced
- 100 g celery, finely diced
- 15 g garlic, minced
Roux Base
- 45 g unsalted butter
- 15 g all-purpose flour
Creole Sauce
- 400 g crushed tomatoes
- 250 ml seafood broth
- 10 g creole seasoning
- 15 ml worcestershire sauce
- 15 ml louisiana-style hot sauce
- 2 bay leaves, dried
Protein and Finish
- 500 g large raw shrimp, peeled and deveined
- 15 ml lemon juice, freshly squeezed
- 20 g green onions, thinly sliced
Nutrition (per serving)
Method
Melt the unsalted butter in a large heavy-bottomed skillet over medium heat.
Add the diced yellow onion, green bell pepper, and celery to the melted butter. Sauté until the vegetables are softened and the onions are translucent.
Stir in the minced garlic, creole seasoning, and all-purpose flour. Cook continuously to toast the spices and remove the raw flavor from the flour, creating a blond roux base.
Gradually pour in the seafood broth, whisking constantly to prevent flour lumps. Stir in the crushed tomatoes, worcestershire sauce, hot sauce, and bay leaves. Bring the mixture to a gentle simmer, then reduce heat to maintain the simmer and allow the sauce to thicken and develop flavor.
Fold the peeled and deveined raw shrimp into the simmering sauce. Poach gently until the shrimp turn pink and opaque, ensuring they reach a safe internal temperature of 63°C or 145°F. Wash your hands thoroughly with hot soapy water after handling the raw shrimp packaging or any residual juices to prevent cross-contamination.
Remove the skillet from the heat. Discard the bay leaves, stir in the fresh lemon juice to brighten the sauce, and scatter the sliced green onions over the top before serving.
Chef's Notes
- The secret to authentic Creole flavor is patience with the 'holy trinity'. Allowing the onion, celery, and bell pepper to thoroughly sweat out their moisture builds the foundational savory profile.
- Using flour in this recipe creates a light blond roux directly on the vegetables. This provides just enough viscosity for the sauce to coat the shrimp and cling beautifully to a bed of long-grain white rice.
- Always practice rigorous food safety when preparing seafood. Sanitize your cutting board, knives, and hands immediately after prepping raw shrimp to avoid cross-contamination with the fresh garnishes.
- For enhanced depth, prepare the Creole sauce a day in advance and store it in the refrigerator. Reheat the sauce gently and poach the fresh shrimp right before serving.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce flavor deepens overnight.
Freezer: 2 months — Freeze the sauce only. Cooking fresh shrimp into thawed sauce prevents a rubbery texture.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through to prevent overcooking the shrimp.
