Shrimp Creole
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By Katie Leaird
Appears in Cook's Country October/November 2015
To create an authentic Creole dish without using every spice on the rack, we looked to the past for inspiration.
WHY THIS RECIPE WORKS
This is a classic New Orleans dish of sweet-savory shrimp poached in a spicy tomato sauce. To freshen up the flavor, we make our own robust Creole spice mixture and add it to a brown roux flavored with onion, green bell pepper, and celery. ...