Beazell's Cook Book

Shrimp Creole from Breakfast at Brennan's and tweaked by Chris Covington

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1 1/2 cups onion, chopped
1 1/2 cups bell pepper, chopped
1 1/2 cups celery, chopped
1 stick butter
1 tbsp. minced garlic
1/4 cup tomato paste
1 Tbsp. Smoked Paprika
1 Tbsp. Paprika
1 1/2 tsp. Italian Seasoning
1 1/2 cups chicken stock
1 cup tomato juice
1 cup diced tomatoes
2 tsp. Worcestershire Sauce
2 tsp. salt
Pinch of black pepper, cayenne and white pepper
Beazell's Cajun Seasoning
Seafood Magic
3 lbs. shrimp, peeled & de-veined
Fresh Parsley
Starts with a trinity, 1 1/2 cups of onion, bell pepper and celery, cooking them down with a stick of butter until tender then will add 1 tbsp. of minced garlic.
Garlic in, pretty well cooked down. Book says cook 5-8 minutes, I won't sweat them down that quick especially almost 5 cups of veggies. Take ya time sweating them down.
1/4 cup of tomato paste, first cheat-2 TBS of paprika, but I used 1 regular and 1 smoked, and 1 1/2 tsp. of Italian seasoning from Italy added and cooked for 3-5 minutes.
Picking up the pace, 1 1/2 cups of chicken stock, 1 cup of tomato juice, 1 cup of diced tomatoes, 2 tsp. of Worcestershire Sauce, 2 tsp. of salt, pinch of black, cayenne and white pepper. Bringing it to a boil and then letting it simmer for a dime.
Ten minutes of simmering complete.
Adding in 3 lbs. of peeled shrimp, second cheat--shrimp are lightly seasoned with Beazell's and Seafood Magic.
Little fresh parsley on top, bringing it back to a boil then to a simmer for another ten minutes.
Complete, time to let it cool down and clean up the kitchen.
Like a good gumbo this is going to sit overnight, will serve over rice tomorrow. You can't go wrong cooking this recipe, good stuff!


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