It was only a matter of time before my Cajun, deep-southern husband had me craving creole, gumbo and jambalaya. I first had Shrimp Creole at the Cheesecake Factory awhile back and I’ve been craving it ever since. I loved the combination of tastes from the shrimp, vegetables and brown rice that it was served on. It was delicious! And fairly healthy for a southern dish. I decided to recreate it Monday night in our own kitchen to celebrate Bry’s first real day at his new job (the last 2 weeks he was out of town for training–Monday he worked at his own hospital). Bry gave it two thumbs up so I feel confident enough to share it with y’all. Hope you enjoy it as much as we did!
- 2 tsp olive oil
- 1 medium onion, chopped
- 1/2 medium green bell pepper, chopped
- 4 celery stalks, chopped
- 2 cloves of garlic, minced
- 14-ounce can of diced tomatoes
- 8 oz tomato sauce
- 1/4 teaspoon of cayenne pepper (adjust to taste)
- 1/4 tsp Cajun Seasoning
- 1 bay leaf
- 1 tbsp of all purpose flour (for gluten-free sub 1 tsp corn starch)
- 2 tbsp water
- 1lb of medium sized shrimp
- 2 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- hot sauce (optional)
- Heat olive oil in a large skillet over medium heat.
- Add bell pepper and celery and saute 2-3 minutes.
- Add onion and garlic and saute until tender.
- Add tomatoes, tomato sauce, cayenne pepper, cajun seasoning and bay leaf and bring to a boil.
- Reduce heat to low, cover & simmer 20 minutes or until slightly reduced.
- Mix flour and water.
- Add to vegetable mixture and cook 5 minutes.
- Lightly coat shrimp with cajun seasoning and add to vegetable mixture.
- Add Worcestershire sauce, chopped parsley and hot sauce (if desired). Stir and cook another 5 minutes or until shrimp is fully cooked.
- Remove from heat and serve over brown rice. Enjoy!