My hubby is a jack of all trades…no seriously, I’m pretty sure that there is nothing he cannot do, i.e. fix anything and everything, create, construct; yes, he is pretty amazing!  To add to his repertoire, he is a wonderful cook!  Yeah, I’m not bad myself, but, I’m known more for the every-day kind of recipe like pot roast or spaghetti or a nice pot of soup…you know, things that Moms around the world cook on a daily basis.  The hubby, well, he cooks much fancier dishes like his version of crab cakes (to die for!!), home-made chicken nuggets (maybe not so ‘fancy’, but, OH so good), along with many other things our family has greatly enjoyed through the years.  His Shrimp Creole is one of my very favorites, so he has graciously said that I can share his recipe with all of you.

Let’s start with the ingredients–And I’ll warn you, there are *many*:

• Shrimp- Deveined – 4 pounds-26-30 count (if you purchase frozen)
• Butter – 1 stick
• Onions – 3- 3-1/2 Cups, finely chopped
• Green Pepper – 2 – 1/2 Cups, finely chopped
• Celery – 2-1/2 Cups, finely chopped
• Andouille Sausage – 4 links chopped into bite-sized pieces
•  1 T  Fresh Garlic – Minced
• 1 t – White Pepper
•  1/4 t – Black pepper
• 1 t – Salt
• 2 Bay Leaves
• 2 t – Basil
• 4 t – Thyme
• 2- 28oz. cans of diced tomatoes – drained
• 1 – 16oz. can of tomato sauce
• *Shrimp Stock–3 cups

First, here is how the hubby makes his Shrimp stock–He will usually make up a bunch and then he freezes it in individual 3 cup portion sized containers–He used one of said frozen containers of stock to add to his latest batch of Creole (just this past weekend):

Shrimp Stock:  Remove heads and shells from the shrimp, set shrimp aside. Place heads and shells in large pot, add 4 cups of water or just enough to cover the shells and heads. Simmer for 20 minutes. Strain stock into other containers for use as an ingredient.

Now, here is how he pulls all of these ingredients together to create one amazing tasting dish:

In large pot, brown 1 – 1/2 cup of chopped onions in 1/2 stick of butter.

After browning, add remaining 2 cups of onions & 1/2 stick of butter, green peppers and celery. Cook till softened (5 minutes on medium-high stirring occasionally). Put on medium heat and add salt, pepper, seasonings, garlic and one cup of stock. Mix well and cook on medium for about 3 minutes. Add drained diced tomatoes and simmer for 5 minutes. Add tomato sauce and remainder of stock and simmer for 15 minutes. Add shrimp and sausage and simmer, take off of the heat when shrimp is cooked through–do not overcook the shrimp.

My very favorite thing to serve this luscious Shrimp Creole over is Fettuccine & I shred up some fresh Parmesan cheese to sprinkle over the top…mmm, mmm good!! Y’all might enjoy using something different, like rice, or maybe angel hair pasta.  Regardless of what you pour the creole over, trust me, it will be delicious!

We usually will have a couple of slices of nice, fresh Italian bread and butter served along with our creole.  

This recipe is definitely one of my hubby’s tried and very true creations!!

I hope that y’all will give this one a try–Yes, there is a lot of prep work, but, the end result is well worth the time and effort it takes to prepare.

Until next time, y’all take good care! ❤

~Arlynn ❤