Creole Shrimp and Vegetables with Rice
The secret to this classic dish from New Orleans is the roux, a thickener made with bacon fat and flour. It takes a little extra work, but it’s worth the effort.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- 3 Tbsp. bacon fat
- 3 Tbsp. all-purpose flour
- 1 large green bell pepper, seeded and sliced
- 3 stalks celery, sliced
- 2 medium tomatoes, diced
- 1 large yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 Tbsp. tomato paste
- 1 cup dry white wine
- 2 bay leaves
- ¼ tsp. dried basil
- ¼ tsp. dried thyme
- 1 tsp. hot sauce
- 1½ lbs. shrimp, peeled and deveined
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 3 cups cooked white rice
- Add the bacon fat and flour to a Dutch oven or stockpot over medium heat. Cook, stirring constantly so the roux doesn’t burn, for 15 minutes, or until it is the color of peanut butter.
- Stir in the green pepper, celery, tomatoes, onion, and garlic. Sauté for 8–10 minutes, or until the vegetables are tender. Add the tomato paste and wine, stirring constantly until the mixture thickens. Add the bay leaves, basil, thyme, and hot sauce; stir to combine. Cover, reduce the heat, and simmer for 45 minutes.
- Add the shrimp and simmer for 4–5 minutes, uncovered until flesh is pink and opaque. Remove and discard the bay leaves. Season with salt and pepper and serve over cooked rice.