Born in Baton Rouge, LA, Cajun and spicy foods are in my blood. At six months old, I used to lick Pace salsa off my dad’s finger. Let’s just say it proceeded from there.
For me, the hotter the better –
Cayenne, heck yes!
In honor of my birthday, we have always gone to the local Cajun seafood restaurant where I order 2 lb. of boiled crawfish. Well, California doesn’t really have Cajun food much less crawfish.
So what’s a girl to do on her birthday? Make the next best thing, Shrimp Creole, of course!
Traditionally Cajun dishes have what’s known as the ‘holy trinity’ of Creole cuisine – green bell pepper, onion and celery. For me, however, a little celery goes a long way so I opt for garlic and season with celery salt. I also like the color and flavor red bell pepper gives dishes.
If lots of heat is not to quite your speed, free to substitute the serrano peppers for a little cayenne pepper, jalapeno or leave it out entirely.
Be warned this recipe is not for the faint of heart or sensitive taste buds!
Serve with a sweeter white wine like a Muscat or Riesling as it helps enhance the Creole flavors and diffuse some of the capsaicin.
Melissa’s 27th Birthday Shrimp Creole
1 medium onion, diced
2-3 cloves of garlic, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 serrano peppers, finely chopped
1 medium tomato, diced
1 can diced tomatoes
1 can tomato sauce
¼ – ½ cup water
1 lb. shrimp, medium to large
2 tsp. Celery salt
2 tbsp. Tony Chachere Seasoning
1 tbsp. Worcheshire Sauce
1 – 2 tsp. sugar or splenda
2 bay leaves
- Saute onion and garlic in olive oil for 5 minutes. Add Serrano peppers, red bell pepper and green bell pepper and cook for 10 – 15 minutes. All veggies should be soft.
- Add fresh tomato and spice with celery salt, Tony’s, Worcheshire sauce and bay leaves. Simmer 5 minutes.
- Add canned tomatoes, tomato sauce, sugar and water. Simmer over medium low heat for 20-30 minutes. The longer it cooks, the better the flavor.
- Once the sauce is done, add shrimp for 2 – 5 minutes until fully pink.
- Serve over rice.