It was fantastic and we prepared it last night. Add additional heat when cooking the vegetables if you want it hot.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup chopped bell pepper
- 6 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (6.5 ounce) can tomato sauce
- 1 tablespoon white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ½ cup all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pound peeled and deveined medium shrimp
- ½ cup tomato juice
Instructions
- Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
- Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
- Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.
- The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 1 g |
| Sodium | 1399 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Great base recipe! I didn’t have tomato sauce or RoTel diced tomatoes and chiles, so I used a can of crushed tomatoes, 2 TBSP chopped green chiles, 3/4 c diced cherry tomatoes, and a small can of V8 juice in its place. I also added a tsp of Cajun Seasoning to the flour instead of salt and pepper. The sauce came out nice and thick and not runny at all(I am not a fan of runny creole) I served it over rice prepared with chicken stock.