Shrimp Creole

Shrimp creole

Shrimp creole
Course Main
Place of origin United States
Region or state Louisiana
Main ingredients Shrimp, tomatoes, rice, onions, celery, bell pepper, spices
Cookbook: Shrimp creole  Media: Shrimp creole

Shrimp creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice.[1] The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.

Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creole dishes also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery and bell pepper, creole dishes are free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has available.

References

  1. Irma Rombauer; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. p. 519. ISBN 0-684-81870-1.


This article is issued from Wikipedia - version of the 10/10/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.