Lifelong New Orleans resident Kit Wohl knows better than most the pride Crescent City locals take in their food, including Shrimp Creole. Now on the eighth title in her Classic New Orleans cookbook series, the award-winning author carries on her tradition of providing readers an authentic taste of Creole cuisine with New Orleans Classic Creole Recipes (Pelican Publishing, 2014).
The book explores the celebrated history and recipes of the Crescent City, featuring an array of New Orleans classics like Red Beans and Rice, Shrimp Creole, and Beignets. Top chefs from local institutions including Galatoire’s, Antoine’s, Commander’s Palace, Dooky Chase’s, and more have provided exceptional tips and techniques, with recipes that have been reinterpreted for ease of preparation by the home cook.
Sprinkled with bits of history, culinary know-how, and local folklore, New Orleans Classic Creole Recipes is a gold mine for any connoisseur of Creole cuisine.
- 1 cup vegetable oil
- 3/4 cup all-purpose flour
- 2½ cups finely chopped onion
- 5 cloves garlic, minced
- 2 bunches green onion, green parts finely chopped, white parts roughly chopped
- ½ large green bell pepper, seeded and chopped
- 1 (15-ounce) can tomato sauce
- 1 teaspoon chopped fresh thyme
- 3 fresh bay leaves
- ¼ teaspoon chopped fresh oregano
- Juice of ½ large lemon
- 2½ cups water
- 1/4 teaspoon cayenne pepper
- 2 teaspoons salt
- 2½ pounds large fresh shrimp, peeled and deveined
- Cooked long-grain white rice, for serving
- Garnish: chopped green onion
- In a large heavy saucepan over medium-low heat, add oil; stir in flour, stirring constantly until a peanut butter-colored roux forms. Reduce heat to low and add onion, garlic, green onion, and bell pepper. Stir well, and cook until softened, 4 to 6 minutes.
- Stir in tomato sauce, thyme, bay leaves, oregano, and lemon juice. Increase heat to medium, and bring sauce to a simmer. Add 2½ cups water, cayenne, and salt, and simmer until thickened, 30 to 45 minutes.
- Gently stir in shrimp, reduce heat to a gentle simmer, and cook, covered, about 20 minutes. Let stand 10 minutes more. Remove and discard bay leaves. Serve over rice with green onion, if desired.