Ingredients Jump to Instructions ↓

  1. 1 Butter

  2. 2 cups 125g / 4.4oz Chopped onions

  3. 1 cup 146g / 5.1oz Chopped green bell peppers

  4. 1 cup 110g / 3.9oz Chopped celery Salt - to taste Cayenne pepper - to taste

  5. 2 Bay leaves

  6. 2 lbs 908g / 32oz Tomatoes - peeled, seeded, And chopped

  7. 1 tablespoon 15ml Chopped garlic

  8. 1 Worcestershire Sauce

  9. 1 Crystal Hot Sauce

  10. 2 tablespoons 30ml All-purpose flour

  11. 1 cup 237ml Water

  12. 2 1/2 lbs 1135g / 40oz Large shrimp - peeled, tail off, And deveined Emeril's Essence - seeNote

  13. 1/2 cup 31g / 1.1oz Chopped green onions

  14. 2 tablespoons 30ml Chopped parsley

  15. 4 cups 640g / 22oz Cooked long-grain white rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Emeril's Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley. Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice. This recipe yields 6 to 8 servings.


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