Louisiana Shrimp Creole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Louisiana Shrimp Creole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Louisiana Shrimp Creole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 or more sticks butter or margarine
• 8 tbsp. flour
• 1 c. chopped parsley
• 1 doz. green onions, chopped
• 1 green pepper, chopped
• 8-9 cloves garlic, chopped
• 4 lb. or more shrimp
• 1/2 stalk celery, chopped
• 2 med. onions, chopped
• 6 c. water
• 3 cans tomato paste
• 1 tsp. sugar
• 2 tbsp. salt
• 1 tsp. pepper, black
• 1/2 tsp. red pepper
• 2 tbsp. Worcestershire sauce
• 1 tsp. Tabasco sauce
• 1 tsp. vinegar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook butter and flour until browned; add vegetables

Step 2: Technique & Execution

Saute 10-15 minutes

Step 3: Technique & Execution

Add water and remaining ingredients except vinegar and shrimp

Step 4: Technique & Execution

Simmer 30 minutes

Step 5: Technique & Execution

Add vinegar and simmer 1 hour and 30 minutes

Step 6: Technique & Execution

Add shrimp and bring to a boil and simmer 20 minutes