Shrimp Creole

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Neumie
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Location: SA, Hallettsville, or Rockport

Shrimp Creole

Post by Neumie »

This is a favorite meal my dad has always made for my family growing up; best for those colder nights.

Ingredients:
  • 0.25 C Canola Oil
  • 1.5 to 1.75 lbs Boneless/Skinless Chicken Thighs (weight depends on packaging)
  • 0.25 C Flour
  • 2 C Onions, Diced
  • 1 C Celery, Diced
  • 1 Red Pepper, Diced
  • 2 Qt Chicken Broth
  • 1 Slice of 1/4" thick Smoked Ham from the Deli, Cubed
  • 2 - 14.5 oz Cans Diced Tomatoes, Drained
  • 0.5 C Fresh Flat-Leafed Parsley, minced
  • 1 T Creole Seasoning
  • 1 t Dried Leaf Thyme
  • 4 Bay Leaves
  • Jasmine Rice
  • 2 lbs Shrimp, Roughly a 24 Count
  • 1 - 16 oz Container of Oysters, drained
  • Salt
  • Pepper

Directions:
  1. Heat oil in a Dutch Oven or heavy bottom pot over med-high heat
  2. Add chicken and sear on all sides; should be done in 2 or 3 batches. It’s OK if it’s not cooked all the way through; set aside
  3. Add flour and brown until you reach a "peanut butter" color roux
  4. Add onion, celery, and red bell pepper, stirring frequently, until softened; salt to taste
  5. Add about 1 C stock to deglaze the pot, scraping the bottom while stirring
  6. Add 5 C stock and bring to a boil
  7. Once boiling add seared chicken, ham, tomatoes, parsley, creole seasoning, thyme, and bay leaf
  8. Salt & Pepper to taste
  9. Reduce heat to low, cover with a lid, and simmer for at least 1.5 hours
  10. Meanwhile, cook Jasmine Rice according to package; you’ll want 8 servings of cooked rice
  11. After simmering remove the Bay Leaves and pull apart the chicken
  12. Add shrimp, bring pot back to a simmer, and cook for 5 minutes
  13. Add oysters, return to a simmer, and cook for 5 minutes
  14. (Optional) After adding oysters if you decide the creole is too thick for your preference you can add additional chicken broth to bring it to your preferred thickness
  15. Serve over Jasmine Rice in a bowl
Serves about 6 - 8 people, depending on appetites.
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