Easy Shrimp Creole - The Recipe Critic (2024)

FAQs

What's the difference between shrimp creole and shrimp gumbo? ›

Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya.

The etouffee has more of a gravy consistency which means that it's thicker than shrimp creole. Another difference is that shrimp etouffee is a lot spicier than shrimp creole. Lastly, shrimp creole normally has a tomato base while shrimp etouffee utilizes a roux for its base.

In general, when it comes to Cajun and Creole dishes, you can't go wrong with an aromatic low-ABV white wine or a rosé. Alcohol will exacerbate heat, so be sure to stick with a low-ABV varietal when enjoying spicy dishes.

It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

Usually the dish is served over rice however; I could see a few different variations here. I would also enjoy it with a variety of steamed vegetables including okra (if this is your thing). Another accompaniment I could see working well is potatoes-that would make this a super hearty dish!

So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

Shrimp only need a few minutes to cook on their own. They should be added to the gumbo pot immediately after you have turned off the heat so they don't get overcooked and tough.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Shrimp, namely white, brown, and seabob, have been harvested commercially in Louisiana since the 1800s and continue to be the foundation as the second largest commercial fishery in the state.

What alcohol is best with shrimp? ›

Grilled shrimp loves almost all manner of white wines and rosés, but by pairing wines with the dish's sauce, you can really make a great match. The key is to think about which wine will go with the flavors accompanying the shrimp, instead of just the shrimp itself.

While off-dry white wines like Chenin Blanc or Riesling, will work well with spicy gumbo, there are times when beer is best. If your gumbo has a lot of Andouille (the smoky, spicy sausage) or chile heat, skip the wine and opt for a pale ale. The slight fizz and malty notes from the beer will help cool down the palate.

Most likely, this will be a dry white wine. Dry white wines have a higher acidity level, which makes them the perfect choice for cooking with seafood. Avoid sweet wines, as their sweetness can overpower the delicate flavors of the shrimp.

Similarly, in Creole and Cajun cuisine, the onion, celery, and green bell pepper are three parts of a single flavorful base. The Holy Trinity in cooking is also often called The Cajun Trinity or The Holy Trinity of Cajun Cooking. That said, it is often used in both Creole and Cajun dishes.

Creole seasoning is used to enhance the flavor of a wide range of dishes, such as jambalaya, gumbo, and etouffee.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Creole cooking methods

Barbecuing—similar to "slow and low" Southern barbecue traditions, but with Creole seasoning. Baking—direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling.