Shrimp Creole for Two
You don't have to go to New Orleans—or spend hours cooking—to taste real-deal Creole cooking.
Why This Recipe Works
For an authentic shrimp Creole, we began by making a peanut butter–colored roux in a saucepan. We then added the Louisiana “holy trinity” of chopped onion, green bell pepper, and celery to soften in the pan. Chicken stock, Worcestershire sauce, canned crushed tomatoes, and Tony Chachere's Original Creole Seasoning created a flavorful sauce. Instead of sautéing, we opted to gently poach the shrimp in the rich sauce, keeping them tender and juicy. Finishing with lemon juice and sliced scallions added a hit of brightness.