Ingredients for Carolyn's Shrimp Creole
- 2 tablespoons vegetable oil
- 1/4 cup flour
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 cup water
- 1 teaspoon salt
- Crushed Red Pepper Flakes
- 1/2 teaspoon black pepper
- 1 (10 ounce) package frozen okra, thawed
- 1 1/2 lbs peeled and deveined raw shrimp
- Smoked Sausage
- hot cooked rice, for serving
- 1/4 teaspoon cayenne pepper
- 1 lb andouille sausage, sliced
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How to Make Carolyn's Shrimp Creole
- Heat vegetable oil in a large stock pot over medium heat. Whisk in flour and cook, stirring constantly, until the mixture is a medium brown color (about 5-7 minutes).
- Add chopped onions, bell peppers, and minced garlic. Cook until softened, about 5-7 minutes.
- Stir in crushed tomatoes, tomato sauce, tomato paste, salt, cayenne pepper, and black pepper. Mix well.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add 1 cup of water.
- In a separate skillet, brown the andouille sausage over medium heat. Drain off any excess grease.
- Add the cooked sausage and okra to the stock pot.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add the peeled and deveined shrimp to the pot.
- Cook for 10-15 minutes, or until the shrimp are pink and cooked through.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
26g
Fat
41g
Carbs
7g
