This classic dish is a celebration of Cajun and Creole influences, combining succulent shrimp with a rich, savory tomato-based sauce infused with a medley of aromatic spices. Serve with couscous or white rice.
Servings: 4
Time: 30 minutes
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tsp store bought Creole seasoning
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely minced
- 2 large celery ribs, finely sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups (300 g) zucchini, roughly chopped
- 2 cups sliced spicy andouille sausage
- 1 can (15 oz/425 g) diced tomatoes with jalapeño chilies
- 1 cup (240 ml) chicken stock or more, if needed
- 1 tsp sugar or to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp cumin
- 1 bay leaf
- salt and freshly ground pepper to taste
- 4 Tbsp cilantro or flat-leaf parsley, roughly chopped
- 1 lemon or lime, quartered
Cajun refers to the descendants of French-Canadian Acadians who settled in rural areas of Louisiana. Cajun culture is characterized by a strong influence of French traditions, especially in cooking and music.
Creole, on the other hand, generally refers to people of mixed European, African, and sometimes Native American ancestry. Creole culture is more urban and cosmopolitan, with influences from various cultural backgrounds, including French, African, Spanish, and Native American.
In summary, Cajun is associated with the descendants of Acadian settlers, while Creole is a broader term encompassing a mix of diverse cultural influences in Louisiana. The terms are often used in the context of both culture and cuisine.
Preparation:
Add the shrimp to a bowl and toss it with 2 teaspoons of the creole seasoning. Set aside.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the onion, celery, peppers and zucchini. Reduce the heat to medium and cook for about 5-8 minutes or until veggies start to softened. Add garlic and cook for 1-2 minutes longer. Add the sliced andouille sausage. Stir in the can of diced tomatoes with chilies, 1 cup (120 ml) chicken stock, sugar, thyme, oregano, cumin, bay leaf and the remaining 1 teaspoon creole seasoning. Taste for salt and pepper. Cover the skillet and let it simmer for about 10 minutes longer or until the sauce has thickened a bit or is to your liking.
Add the seasoned shrimp and cook uncovered for 2-3 minutes longer or until shrimps are opaque. Taste for salt and pepper again.Remove the bay leaf and discard.
Just before serving add the cilantro or parsley. Squeeze a bit of lemon or lime on top and serve.
