My first visit to New Orleans was way back when I was 17 and I’ve been back a few times since. It surely is one of (if not THE) most unique cities in the US.
Amazing music, culture, history and most of all (if you know me!) FOOD!!!
Ingredients
4 Tbsp SOOC Red Cayenne Chili Fused Olive Oil, divided
1 small onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
sea salt & ground black pepper to taste
4 cloves garlic, mashed & minced
1 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
1/2 tsp ground cayenne (optional)
1 1/2 C chicken (or veg) broth
2 bay leaves
1 lg can whole tomatoes, crushed
2 green onions, thinly sliced (reserve some sliced green tops)
1 Tbsp SOOC Neapolitan Herb Dark Balsamic
Juice of 1/2 lemon
1 1/2 lb. shrimp, peeled and deveined
pre-cooked spicy sausage cut into coins (warm up before adding with shrimp)
Cooked rice, for serving
Directions
Heat 3 Tbsp of SOOC Red Cayenne Chili Fused Olive Oil in a large frying pan over medium heat, until it shimmers. Add onion, pepper, and celery, and cook until soft, about 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and ground cayenne (if using) and cook until fragrant, 1 to 2 minutes more. Add the broth and bay leaf and bring it to a boil. Lower to a simmer and cook until reduced slightly, 6 to 8 minutes.
Add crushed tomatoes and cook until reduced by half, about another 10 minutes. Add most of the green onions and SOOC Neapolitan Herb Dark Balsamic and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off the heat and stir in lemon juice.
In a separate large frying pan, heat the remaining oil. Add shrimp and cook until pink and opaque, about 2 minutes per side (don’t overcook!). Season with salt and pepper, then add shrimp to the prepared sauce. Garnish with remaining green onions and serve over warmed rice.
This is a seafood version but if you want to add some spicy sausage I wouldn’t blame you! Just cut it up into pieces, cook it through (or warm up if already cooked) and add with shrimp.
NOTE: Shrimp Creole is a SPICY dish, but if you don’t love the heat, omit the ground cayenne and try a substitute oil like our Gourmet Garlic or Eureka Lemon Olive Oils
