Shrimp creole has always been one of my favorite suppers since I was a teenager. Back in the days of super teased hair that didn’t move in the breeze and rompers in virtually every possible design and color imaginable. Those things were comfortable.
Mama would make her shrimp creole for us on a regular basis. It was always spicy and flavorful and absolutely delicious.
I made it for my family the other night with rave reviews. I couldn’t believe I hadn’t made it for them before now.
They’ve been deprived.
But that all ended when I made a big, steaming pan full of shrimp creole deliciousness.
You really should give it a try soon.
I think you’ll love it, too.
Teased hair not required.
Here’s how I make it.
Chop up your onions, celery and garlic. Put them in a large skillet with your olive oil.
Let it do a little magic and get nice and tender.
Pour in your tomatoes.
Add your salt.
And chili powder.
That’s what gives it a nice little kick.
Stir all the ingredients together and cover it with a lid. Let it simmer on low for about 45 minutes.
Add your bell pepper.
Oh, and the shrimp.
Give it a quick stir and let it all just simmer together for about five more minutes.
Serve over rice.