Beazell's Cook Book

Shrimp Creole by Sally Hutchins

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1 - 1/2 cups long grain white rice
2 Tbsp. butter
3 celery ribs, diced
1 green bell pepper, diced
1 medium onion, diced
2 garlic cloves, minced
4 green onions, chopped
1 Tbsp. Beazell's Cajun seasoning
1/2 tsp. thyme
1 - 14 oz. can crushed tomatoes
1 - 14 oz. can mild diced tomatoes with green peppers
1 - 1/2 cups low-sodium chicken broth
1 pound shrimp fresh or thawed, uncooked, peeled and deveined
 
Prepare rice according to package directions.
 
In a large pot or dutch oven, melt the butter over medium-high heat. Add the celery, pepper and onions and cook, stirring frequently, until softened and translucent, about 12 minutes. Stir in the garlic and green onions and cook 3 minutes more. Stir in the Beazell's Cajun Seasoning and thyme. Cook a further minute until fragrant.
 
Stir in the crushed tomatoes, diced tomatoes and chicken broth. Bring to a boil. Cook until the sauce has thickened slightly, about 10 minutes. Add the shrimp, cover the pan and cook for 5 – 7 minutes. Remove from the heat and leave covered for at least 10 minutes to fully cook the shrimp.
 
Fluff the rice with a fork. Serve the shrimp over rice.

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