Add bell pepper sausage and garlic to pan. Heat a large saucepan over medium high heat. Shrimp is the most traditional seafood used in this dish but crawfish lump crabmeat or scallops can also be used. Remove from heat and strain through a fine mesh strainer discarding solids. Peel shrimp reserving the shells and heads.
Whisk to combine and continue to cook stirring constantly until a medium roux is formed it should look a bit darker than peanut butter about 10 minutes. Saute 3 minutes or until bell pepper is tender stirring occasionally. Easy tasty and comes together in 30 minutes. Traditional new orleans creole shrimp stew is made with a brown roux and tomato sauce paste giving it a reddish orange appearance and a truly unique and delicious taste. My shrimp stew doesn t use okra or gumbo filé and has a faster cooking and thus lighter colored and far thicker roux.
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Shrimp creole a comforting plate of goodness with succulent shrimp simmered in a perfectly seasoned tomato sauce. Add oil to pan. Sort of like a seafood version of what we know as a beef stew and that s certainly not gumbo. Serve with crusty bread and. Celebrate louisiana and their food culture with this comforting stew.
Heat the oil in a heavy bottomed dutch oven over medium high heat and when hot add the flour. Heat the oil in a heavy bottomed dutch oven over medium high heat and when hot add the flour. Shrimp creole a comforting plate of goodness with succulent shrimp simmered in a perfectly seasoned tomato sauce. This stew has a subtle heat thanks to seasoning but served over rice is the ultimate in louisiana comfort food. Whisk to combine and continue to cook stirring constantly until a medium roux is formed it should look a bit darker than peanut butter about 10 minutes.
Celebrate louisiana and their food culture with this comforting stew. Warm up cool evenings with a delicious creole shrimp and sausage stew that s just as good on its own or ladled over rice. Add bell pepper sausage and garlic to pan.
