Ingredients:

• 4 tablespoons butter
• 1 large onion, diced
• 1 rib celery, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 tablespoon flour
• 1 can (15 oz) diced tomatoes or about 1¼ cups fresh diced tomatoes
• 1 cup chicken stock
• 2 bay leaves
• Hot pepper sauce (such as Tabasco), to taste
• 2 lbs large uncooked shrimp (about 32)
• 6-8 cups cooked rice (for serving)
• 2 green onions, chopped (for garnish)  

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the onion, celery, bell pepper, and garlic. Sauté until the vegetables are lightly browned.
2. In a small bowl, whisk together the thyme, salt, black pepper, cayenne, and flour. Stir this mixture into the sautéed vegetables and cook for about 2 minutes.
3. Add the chicken stock, diced tomatoes, bay leaves, and hot sauce to the pan. Reduce the heat and let the sauce simmer for 20-25 minutes, stirring occasionally.
4. Once the sauce has simmered, remove the bay leaves and add the shrimp. Cook for 3-4 minutes, or until the shrimp turn pink.
5. Serve the Shrimp Creole over hot cooked rice and garnish with chopped green onions.  

Variations & Add-ins:

• Bacon
• Sausage
• Crawfish
• Chicken Creole – substitute shrimp with chicken
• Seafood Creole – add scallops and haddock
• Catfish Creole – substitute catfish for shrimp
• Serve over mashed potatoes or pasta instead of rice.  

Make-Ahead Instructions:

• To make ahead, prepare the sauce as directed but don’t add the shrimp.
• Store the sauce in the refrigerator for 1-2 days.
• When ready to serve, reheat the sauce and simmer before adding shrimp.

Freezing Instructions:

• Make the sauce, but don’t add the shrimp.
• Freeze the sauce in a freezer-safe container or bag for 2-3 months.
• To reheat, thaw the sauce and simmer, then add the shrimp and cook until pink.

Nutrition