- 3 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 1/2 cups chopped onion
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 6 cloves garlic (minced)
- 3/4 cup diced tomatoes (petit, undrained)
- 1 teaspoon kosher salt
- 1 tablespoon creole seasoning
- 2 cups chicken stock
- 2 pounds head on shrimp (large, 16 to 20 count per pound, peeled and deveined, about 14 ounces cleaned)
- 2 tablespoons parsley leaves (minced)
- cooked white rice (for serving)
- 2 tablespoons onion tops (thinly sliced green, for garnish)
|Calories360Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
Doneka Matheson 3 days ago
Great! Such a delicious meal!
Lorean a month ago
This was really delicious easy to make the flavor was in point .
Linda S. 2 months ago
Followed the recipe and it turned out awesome. We had a second helping so I think this is one I will make often. Thank you for the recipe
Ash L. 3 months ago
it turned out amazing just like my childhood
Katie S. 3 months ago
Very good!!!!!! Yummy
YumChef 3 months ago
So delicious! And super easy. I cut up the vegetables pretty small so it took only 20 min after tomato was added
Gladney A Country Mom 3 months ago
Omg the flavor just pops in your mouth. I thought I was on Bourbon Street again!
Bri 4 months ago
Soo good! I added some extra jalapeños for more spice 🤤
Sarah S. 4 months ago
Super good 1st time making anything like this and my husband loved it
Joe 5 months ago
The meal turned out very well. It was my wife birthday so I decided to make this dish and she loved it.
Jeanne Reeves 5 months ago
Easy, wonderful and true to etoufee tradition!
johnson 5 months ago
Fantastic. Will make again.
Kim 6 months ago
This was the most easy dish to make. My family LOVED it! I will be making this dish again this weekend.
Jessica K. 6 months ago
Super delicious! My family enjoyed it! Will definitely be making it again
Gary Swett 7 months ago
Love the recipe as is, but I have changed it a bit to coincide with weight watchers smart points. Cut out the roux( which I would much rather keep, much better with the butter ) thickened it with an arrow root slurry and added a little worcestershire sauce for some richness. I also used shrimp stock instead of chicken stock, made the shrimp stock from the shrimp shells. About 1 smart point per serving and 4 points for 1/2 cup of rice.
Reese Chapman 10 months ago
Excellent. Will do again.
Gina R. a year ago
Turned out great my son and husband loved it
Sheryl G. a year ago
Delicious! I would have loved to made this with crawfish, but they are hard to get in Alaska. The shrimp was wonderful though.
Mike Shreve a year ago
excellent, takes some time but good
DeeDee E. a year ago
Awesome!!! But I think it’s a little salty
Kiki Ashwood a year ago
Delicious!!!!! A very simple and savory dish
Sheryl Braun a year ago
A real hit for an intimate dinner party A nice mix of spice and savory
Jason a year ago
Great recipe! I will totally make this again.
Chad Fonduk a year ago
Turned out Awesome! Although the recipe for the roux needed much more liquid. A little Chicken stock, Pinot Grigio, and a little water to get that roux thinned out just a touch. Must say this is my first time making a roux. Overall I loved it.
Wendy D'Ottavio a year ago
Definitely worth the time to make this dish. substituted vegetable broth for chicken.
Steve C 2 years ago
Wonderful Dish! I just make a few changes to taste. I used bacon grease and butter for the rux. I doubled up on the Creole seasoning because I made my own and needed more bite.
MWC 2 years ago
Excellent! Will definitely make again .
Mirah W. 2 years ago
This was a great recipe to last me days it's super easy and delicious
Stephanie Houng 2 years ago
Takes quite a long time to make but the instructions are very easy to follow and it's not difficult. Most importantly it turned out excellent. My boyfriend absolutely loved it.
Sarah Nemechek 2 years ago
Delicious just as it was