Yankee Shrimp Creole

Yankee Shrimp Creole
Yankee Shrimp Creole

Sounds like a title with conflicting words but if you just add sugar you get the idea. Shrimp Creole is one of my favorite Cajuns dishes not only because it originated right here in Louisiana but because you can substitute almost any seafood or meat for the shrimp. My Dad’s Grandmother from Dutchtown, La. had a dish called Grillades which is like Shrimp Creole but uses squirrel or deer. But when the NYT Cooking Section came out with a version of Shrimp Creole by Vallery Lomas I just had to check it out -“Hey, Let’s Talk Style”.

AND, I wasn’t kidding her recipe does call for a tablespoon of sugar as well as a “Creole Seasoning” recipe. Heck, we have Tony Chachiere’s and Zatarain’s (don’t you love the possessives in those names?) down here. To be fair Paula Dean and a couple more do call for sugar but, come on now she also wants to put chili powder in her’s. You’re supposed to use Tabasco or Cayenne Pepper like God intended. Almost all the others requested crushed, sauced, whole, diced or some kinda tomato. I and most of South Louisiana hold that Shrimp Creole without tomatoes is called Etoufee’. On the Delish website Lea Abraham and several others asked to add a couple of bay leaves (and discard before serving!) and to use thinly sliced green onions as garnish.

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