A traditional Louisianan dish that is packed with shrimp, veggies, and deliciousness. A great comfort food for Sunday night family meals!
- 1 1/2 pounds extra-large shrimp (16–20 count/pound), peeled, deveined, tails on, shells reserved
- 3 tbsp. olive oil, divided
- 3 tbsp. unsalted butter, divided
- 2 1/2 cups water
- 1/4 cup flour
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 3 tbsp. minced garlic
- 1 tbsp. creole seasoning
- 1 teaspoon herbs de provence
- 3/4 cup diced tomatoes
- 1/2 cup thickly sliced green onion
- 3 tbsp. minced Italian parsley
- Optional: extra sliced green onion for garnish
- Finely chop 1/4 of your shrimp and set aside. Reserve the tails from the chopped shrimp.
- Add 1 tbsp. each olive oil and butter to a medium pot and bring to medium-high heat.
- Add shrimp shells and reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes.
- Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
- Heat remaining 2 tbsp. each oil and butter in a large skillet over medium heat. Add flour and cook until light brown, about 3 minutes.
- Add onion, celery, bell pepper, garlic, creole seasoning, herbs, and cook and stir until veggies have softened, about 6-8 minutes.
- Add stock and tomatoes and cook and stir until sauce has thickened, about 6 minutes.
- Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes.
- Serve over rice!
Feel free to use any size shrimp you want! Just adjust the cook time as needed so your shrimp cook perfectly!