Why This Recipe Works

For our version of shrimp Creole, we began by making a peanut butter–colored roux in a saucepan. We then added the Louisiana “holy trinity” of chopped onion, green bell pepper, and celery to soften in the pan. Chicken stock, Worcestershire sauce, canned crushed tomatoes, and Tony Chachere's Original Creole Seasoning created a flavorful sauce. Instead of sautéing, we opted to gently poach the shrimp in the rich sauce, keeping them tender and juicy. Finishing with lemon juice and sliced scallions added a hit of brightness.

Before You Begin

Serve over white rice.

Instructions

Melt butter in large saucepan over medium heat. Add flour and cook, stirring often, until roux is peanut butter–colored, 3 to 5 minutes. Add onion, bell pepper, celery, thyme, and Creole seasoning and cook, stirring often and scraping up any browned bits, until vegetables are softened, about 5 minutes.

Add wine and cook until nearly evaporated, about 3 minutes. Add tomatoes, broth, water, and Worcestershire and bring to boil. Reduce heat to medium-low, cover, and simmer until slightly thickened, about 15 minutes, stirring occasionally to prevent scorching.

Pat shrimp dry and sprinkle with salt and pepper. Stir shrimp into saucepan and cook, covered, stirring occasionally, until opaque and cooked through, about 5 minutes. Off heat, stir in scallions and lemon juice. Season with salt and pepper to taste. Serve.