Creole sauce is a hallmark of New Orleans cooking and takes time and a bit of technique to get right. It’s usually mixed with shrimp and served over rice for shrimp Creole, but it can be used to braise anything from green beans to wild game. A good homemade stock and well-made brown roux are essential. Okra isn’t traditional, but I like to add a cupful in with the sautéed vegetables for flavor and thickening. The good news is, except for the final step of sautéing the protein or vegetables, it can be made ahead of time and refrigerated for up to a week or frozen. Once you have this base, you can go in infinite directions.With a quart of Creole Mother Sauce in the refrigerator, a company-worthy dinner is only minutes away. Heat up the sauce while you cook the rice, toss a salad, and heat a loaf of bread. You can simply drop the shrimp into the simmering sauce, but I like to season the shrimp separately and give them a quick sauté to add a little more caramelization.This recipe originally appeared in GW Fins' book, "The Deep End of Flavor," and is reproduced here with permission from Gibbs Smith Publishing.
Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty.
Not to get it confused to gumbo, creole actually used diced or whole tomatoes as its base. This Louisiana Creole dish combines shrimp into the tomato-based mixture, along with the holy trinity of bell peppers, celery and onions spiced with cayenne and other pepper seasonings. Tastes great over cooked white rice.This recipe is courtesy of Ralph Brennan Restaurant Group.