Cajun French: le persil (lu pair-see) – parsley
Creole cooking is our topic for this month. We will begin with a Creole sauce which can be used in various ways, either as a sauce or a base for other recipes. Shrimp Creole is on the menu for this month. The sauce can also be used as a topping for chicken or fish. Below is a recipe for shrimp creole using our Creole sauce.
Mais C’est Bon!
Enjoy!!
Ingredients:
2 Tbl olive oil
1 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell pepper (any color will work)
1 Tbl minced garlic
1 (14-ounce) can fire roasted diced tomatoes
2 cups low-sodium store-bought or homemade chicken or vegetable stock
1 Tbl Crystal hot sauce (or your favorite)
1 Tbl Worcestershire sauce
1 Tbl red wine
1 tsp anchovy paste
2 bay leaves
1 tsp Cajunville seasoning
4 Tbl butter
2 Tbl finely chopped fresh parsley leaves
1/2 cup thinly sliced green onions
Salt and Pepper
Parsley or green onions for garnish
Cooked rice
12 oz medium raw shrimp, peeled and deveined
Equipment:
Cutting board
Sharp cutting knife
Mise en Place bowls
Measuring cups
Measuring spoons
Cooking spoon
Tasting spoon
Whisk
Serving spoon
Small cup for making rice mold – optional
Deep cast iron skillet or Dutch oven or other heavy skillet (we use a deep skillet, at least 2 ½” deep)
Rice pot
Serving plates/bowls and utensils
Mise en Place:
1 cup diced onions
½ cup diced red bell pepper (any color will work)
½ cup diced celery
1 Tbl diced garlic (4-5 garlic cloves)
14 oz fire roasted diced tomatoes (1 can)
2 cups broth
4 Tbl butter (each Tbl cut into 4 pieces) keep in refrigerator to stay cold
2 Tbl chopped fresh parsley leaves
½ cup sliced green onions
2 bay leaves
Olive oil
Crystal hot sauce (or your favorite)
Worcestershire sauce
Red wine
Anchovy paste
Cajunville Seasoning
Parsley or green onions for garnish
12 oz medium raw shrimp, peeled and deveined
Cooked rice
Note: other protein may be used instead of shrimp
Directions:
Heat oil in a large cast iron skillet over medium-high heat until shimmering. Add onion, celery, and red bell pepper and cook, stirring occasionally, until vegetables start to soften, about 10-15 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
Stir in tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, wine, anchovy paste and Cajunville seasoning. Bring to a boil, then reduce heat to medium to medium high. Simmer until sauce slightly thickens, about 20-25 minutes.
While sauce is simmering:
Season shrimp with ½ Tbl Cajunville seasoning.
Mold rice and place in bowls.
Once sauce thickens:
Remove and discard bay leaves.
Add butter two pieces at a time and emulsify until completely melted.
Add raw shrimp. Cook until pink.
Adjust seasoning if necessary.
Remove from heat and stir in parsley and green onions.
To serve:
Place molded rice in center of bowl
Place shrimp creole around rice
Garnish with parsley or green onions
Sauce will keep in a sealed container in the refrigerator for up to 1 week.
