New Orleans One Skillet SHRIMP CREOLE And Rice - Quick And Easy Gourmet Meal

SpicyCreole sauce, fresh veggies, rice and sweet, succulent, Gulf shrimp,all in one skillet in your kitchen. The instructions in this recipe are easy to follow and the Shrimp Creole is sooooo good. Use fresh USA Gulf shrimp for best result.

When I wrote this recipe in 1992, there were not very many choices when it came to shrimp. Most the shrimp sold in the USA were caught here and most were from the ocean. That is no longer true.... Today there are shrimp available from all over the world and most of them are not ocean shrimp. Although some of the farmed shrimps are farmed in salt water ponds near the ocean, many of them are fresh water prawns and are farmed in fresh water ponds inland. I have sampled as may of these different varieties of shrimps as I can find... and I find the taste to be unpredictable.

Please read my article on selecting the best shrimp here: http://www.xomba.com/shrimp_how_to_select

The shrimp that you select will make a great difference in the taste of your finished dish.

And now, "New Orleans One Skillet Shrimp Creole" yummmmmm

Fresh Gulf Shrimp and the New Orleans trinity of onion, pepper, and celery combined in a spicy tomato sauce with rice make this one skillet recipe a popular, quick supper. In a deep skillet with a lid

COMBINE

3 tablespoons olive oil

1 cup (if you want more rice use 2 cups and double the salt and water) of long grain rice

1/2 tsp sea salt or 1 tsp Kosher salt

COOK AND STIR

over medium heat until rice starts to turn golden brown

ADD

1 medium chopped onion

1 chopped green bell pepper

3 stalks sliced celery

COOK

until the vegetables are soft and start to release their liquid

ADD

1 15 oz can crushed tomatoes with sauce (use a 28 oz can if you want more sauce)

1/2 teaspoon cayenne pepper - this will make a very mild creole

2 cups filtered hot water or chicken stock

COVER AND SIMMER 8 MINUTES

STIR AND ADD

1-2 pounds of fresh raw shelled Gulf shrimp

STIR AND COVER

COOK 3-5 MINUTES - NO MORE... cook less if the shrimp are small

TASTE AND CORRECT SEASONINGS

Serve with hot sauce, a green salad and crusty hot bread or cornbread.