Looking for some warm, spicy, tasty comfort? Brew up these delicious shrimp and vegetables in a delicious broth and serve them over buttery rice for a perfect cold weather stew.
Oh, hey, y’all. How are you holding up? It feels really strange writing this post because while I’m writing them, history is changing for the United States and we don’t know the results yet. We probably won’t for a while. It’s a weird time, and a stressful one, and there are just so very many people who want to pick fights in the middle of it. And despite what I do for a living, or maybe because of it, I hate fighting.
It just feels like we all could use a little bit of comfort, so I’m tossing this little recipe out into the internet to see if it can warm you up. As far as comfort food goes, it’s lighter than most, relying heavily on fresh diced veggies and savory shrimp, and it’s a good recipe for warm weather as well as cold – which we’re getting both of here.
There’s nothing particularly Creole about this dish except it uses the Creole “holy trinity” – onions, bell peppers, and celery – as its base. Sauté up some delicious flavor with those, add a bunch of tomatoes and herbs and broth, the fresher the better, let it simmer, serve it over rice, and be comforted from within.
Everyone in the family enjoys this one – and I’m feeling so grateful that we’ve been able to open our doors to so many family members this month to let enjoy food at our table – and I hope you enjoy it, too. I hope you’re finding the little blessings out there and staying safe.
Because we’ll get through this mess, sooner or later. These are times that will change the world, and what’s on the other side may be a different one than we’re used to, but we’ll figure it out. Human beings are extraordinarly resilient creatures. We adapt to a lot. We just have to have a little faith.
- November 4, 2020
- 45 min
- Print this
- 1/4 cup butter
- 2 tbsp all purpose flour
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 15 oz can diced fire-roasted tomatoes
- 1 cup chicken broth
- 2 bay leaves
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 2 lbs large raw shrimp, peeled and deveined
- 2 tsp fresh parsley, finely chopped
- hot cooked rice for serving
- Step 1
- Heat a large heavy pot or Dutch oven over medium heat.
- Step 2
- Melt the butter in the pot. Then whisk in the flour, and let cook until the mixture turns light amber (and starts to smell like popcorn), about 5-6 minutes.
- Step 3
- Add the onions, bell peppers, celery, and garlic, and cook until tender and the onions are translucent, about 5-6 minutes.
- Step 4
- Stir in the tomatoes, chicken broth, bay leaves, salt, and cayenne pepper. Bring the mixture to a boil, and then reduce and simmer for 30 minutes.
- Step 5
- Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes.
- Step 6
- Remove the bay leaves from the mix, top with the fresh chopped parsley, and serve over rice.
A nice bed of buttery rice is all this needs to be a comforting evening meal.
Hope you enjoy!