Shrimporee Creole

There’s a reason every Creole cook has their own version of this dish. It’s simple, soulful, and it never gets old.

The holy trinity of onion, bell pepper, and celery gets sauteed in butter until soft, then a tablespoon of flour cooks into a light roux to thicken things up. Stewed tomatoes, thyme, bay leaf, Worcestershire, a dash of hot sauce, and a pinch of allspice simmer together into a rich, tomatoey sauce.

Stir in the shrimp, scatter fresh parsley on top, and spoon the whole thing over a mound of hot rice. Pure Louisiana comfort.

Kitchen Tips

• Cook the flour until it turns light tan before adding the tomatoes. That brief toasting removes the raw flour taste and adds a subtle nuttiness to the sauce.
• Don’t rush the holy trinity. Let the vegetables go completely soft and limp before building the sauce. That’s where the flavor lives.
• Add the shrimp near the end and cook just until heated through. They were already cooked once, and overcooking them will make them chewy.
• The allspice is a small touch, but it adds a warm, aromatic layer you won’t get from any other spice. Don’t skip it.