cajun cuisine

This Shrimp Creole recipe is a classic Louisiana Creole dish featuring tender shrimp, a delicious tomato based sauce with lots of chopped veggies and the perfect amount of spice!

Spicy Shrimp Creole

shrimp

tbsp butter

onion

green bell pepper (chopped)

celery

garlic (minced)

Salt

paprika

black pepper

thyme

oregano

garlic powder

onion powder

tsp chipotle pepper

cayenne pepper

½ cups low-sodium vegetable or chicken broth

bay leaves

tomatoes

green onion bulbs (sliced, plus more for garnish)

tbsp balsamic vinegar

brown sugar

hot sauce (optional)

olive oil (extra virgin)

rice

In a medium bowl, toss shrimp with a little salt, pepper, garlic powder and chipotle pepper. Set aside.

In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until softened, about 5 minutes. Add garlic and season with salt, pepper, paprika, thyme, oregano, garlic powder, onion powder, chipotle pepper and cayenne and cook until fragrant, another minute or two. Add chicken broth and bay leaves and bring to a boil.

Add tomatoes, reduce heat to a simmer and cook until reduced by half, about 12-15 minutes. Add balsamic vinegar and brown sugar and cook for another 10-15 minutes until thickened. Taste sauce after adding balsamic and brown sugar and add more seasoning to taste.

While tomato sauce is simmering, heat olive oil in a separate skillet over medium high heat. . Add seasoned shrimp shrimp and cook until pink and opaque, about 2 minutes per side.

Add cooked shrimp, green onions and hot sauce to tomato sauce, stir to combine and turn off heat. Serve shrimp creole over buttered white rice.

This creamy pasta dish incorporates plump, tender shrimp, bell pepper, onion and tomatoes with Cajun spices for a fun play on a classic New Orleans dish!

Jambalaya Pasta

salt

red pepper

tbsp extra-virgin olive oil

green bell peppers

orange bell pepper

almond milk (unsweetened)

plain Greek yogurt

cornstarch slurry (2 tablespoons each of corn starch

lb linguine (cooked

15 oz can fire roasted diced tomatoes

mozzarella

Parmesan

Parmesan and fresh chopped parsley (for serving)

Season your shrimp with salt, pepper, garlic powder and red pepper in a small bowl and set aside.

Heat two tablespoons of butter or olive oil in a large skillet or dutch oven over medium high heat. Add onion and  bell pepper and saute until onion is translucent, about 4-5 minutes. Season veggies with salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme and red pepper. Add minced garlic and cook until fragrant.

Next, add almond milk to the pan with veggies and stir to break up any charred bits stuck to the bottom. Cook until boiling then reduce heat to medium and stir in Greek yogurt. Use a whisk to fully incorporate the yogurt. Some tiny clumps will remain - that is totally fine. Add corn starch slurry to pan and stir to incorporate.

Continue to simmer for about 5 minutes, allowing sauce to thicken, then add shrimp. Cook until shrimp are pink and opaque, about 5-7 minutes. Continue to stir while shrimp are cooking. Season with more salt and pepper to taste. You may also add more red pepper at this point if you'd like more spice.

Add cooked pasta and tomatoes to the pan with your sauce and stir to incorporate all ingredients. Remove pan from heat and add cheeses and stir until cheeses are melted. Serve warm and garnish with shaved Parmesan and parsley if desired!

Top 2 cajun cuisine recipes from across the web

The most viewed cajun cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Shrimp Creole

Jambalaya Pasta

Top 2 cajun cuisine recipes from across the web

The most viewed cajun cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Shrimp Creole

Jambalaya Pasta

The most viewed cajun cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine