My favorite kind of recipe is the one you don't really need. I have a list of ingredients in my head and no matter what way you throw them all in a pot, it still comes out delicious. My mom has been making shrimp creole for as long as I can remember. This is her "florida version" of shrimp creole and obviously much different (and not nearly as good) then a NOLA creole.
Don't take the recipe too literally. If you have a can of diced tomatoes but not stewed, if you don't have celery...it's okay. I'm also not cooking for a family of 4 so you might have to increase the proportions to accommodate for who you're serving.
- 1 large can stewed tomatoes
- 1 small can diced tomatoes
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- minced garlic
- 1lb shrimp
- (You can thin it out with a little broth or water if you want, I don't mind it thick.)
- (I also added okra this last time and really liked it!)
Creole Seasoning (or you can use the premixed stuff in the spice aisle..I won't judge):
This is meant to make a lot of seasoning, you don't necessarily have to use all of it...season to taste.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme