Shrimp Creole

Ingredients

• 900g large shrimp, peeled and deveined
• 30g unsalted butter
• 2 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 800g canned diced tomatoes
• 2 tbsp tomato paste
• 300ml shrimp or chicken stock
• 2 bay leaves
• 1 tsp cayenne pepper, or to taste
• 1 tsp smoked paprika
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce, plus more to taste
• 3 green onions, thinly sliced
• 3 tbsp chopped flat-leaf parsley
• Salt and black pepper to taste
• 600g cooked long-grain white rice, for serving

Before you cook

• Peel and devein the shrimp, then pat them dry and refrigerate until needed.
• Dice the onion, bell pepper, and celery into small, even pieces.
• Mince the garlic cloves.
• Measure the diced tomatoes, tomato paste, and stock into separate bowls.
• Slice the green onions and chop the parsley.
• Cook the rice according to its package directions and keep it warm.

Steps

1. Melt the butter with the vegetable oil in a heavy pot over medium heat.
2. Whisk in the flour and cook, stirring constantly, for 4-5 minutes until the roux turns the color of light peanut butter.
3. Add the diced onion, bell pepper, and celery to the roux.
4. Cook the vegetables for 7-8 minutes, stirring often, until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the diced tomatoes and tomato paste, stirring to combine with the roux.
7. Pour in the stock and stir until the sauce is smooth.
8. Drop in the bay leaves, cayenne, and smoked paprika.
9. Bring the sauce to a gentle boil, then lower the heat to a simmer.
10. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly.
11. Stir in the Worcestershire sauce and hot sauce.
12. Taste the sauce and season with salt and black pepper.
13. Add the shrimp to the simmering sauce in a single layer.
14. Cook the shrimp for 3-4 minutes per side until they turn pink and opaque.
15. Remove the bay leaves from the pot.
16. Stir in half the sliced green onions and half the parsley.
17. Spoon the cooked rice into serving bowls.
18. Ladle the shrimp and sauce generously over the rice.
19. Scatter the remaining green onions and parsley over each bowl before serving.