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.
\nAmazing music, culture, history and most of all (if you know me!) FOOD!!!<\/p>\n
Ingredients<\/strong> Directions<\/strong> NOTE:<\/strong> 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<\/p>\n","protected":false},"excerpt":{"rendered":" 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. […]<\/p>\n","protected":false},"author":3,"featured_media":8126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,16,2],"tags":[],"_links":{"self":[{"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/posts\/8125"}],"collection":[{"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/comments?post=8125"}],"version-history":[{"count":5,"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/posts\/8125\/revisions"}],"predecessor-version":[{"id":8130,"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/posts\/8125\/revisions\/8130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/media\/8126"}],"wp:attachment":[{"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/media?parent=8125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/categories?post=8125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southamptonoliveoil.com\/wp-json\/wp\/v2\/tags?post=8125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 Tbsp SOOC Red Cayenne Chili Fused Olive Oil<\/strong><\/a>, divided
\n1 small onion, chopped
\n1 bell pepper, chopped
\n2 celery stalks, chopped
\nsea salt & ground black pepper to taste
\n4 cloves garlic, mashed & minced
\n1 Tbsp paprika
\n2 tsp dried thyme
\n2 tsp dried oregano
\n1\/2 tsp ground cayenne (optional)
\n1 1\/2 C chicken (or veg) broth
\n2 bay leaves
\n1 lg can whole tomatoes, crushed
\n2 green onions, thinly sliced (reserve some sliced green tops)
\n1 Tbsp SOOC Neapolitan Herb Dark Balsamic<\/strong><\/a>
\nJuice of 1\/2 lemon
\n1 1\/2 lb. shrimp, peeled and deveined
\npre-cooked spicy sausage cut into coins (warm up before adding with shrimp)
\nCooked rice, for serving<\/p>\n
\nHeat 3 Tbsp of SOOC Red Cayenne Chili Fused Olive Oil<\/strong> 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.
\nAdd crushed tomatoes and cook until reduced by half, about another 10 minutes. Add most of the green onions and SOOC Neapolitan Herb Dark Balsamic<\/strong> 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.
\nIn 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.
\nThis 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.<\/p>\n