Shrimp Creole

Louisiana Creole cooking has a diverse array of influences, which includes the influence of European settlers who came to New Orleans, specifically those from Spain, France, and Germany. Today, Creole cooking is an amalgamation of various cultures and culinary stylings, from French-style bouillabaisse and German-style cured meats to West Indian slow-cooked gumbos and Spanish-style spiced rice and meat dishes. Jambalaya, which is similar to paella, as well as this recipe for shrimp cooked with tomatoes, green pepper, and spices exemplifies the Spanish influence.

This particular slow-cooker version of shrimp Creole involves simmering the sauce for up to 8 hours and adding the shrimp at the very end, so they don’t overcook. Serve this spicy Creole dish over steamed rice garnished with green onions.

1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil 1 cup chopped onion ½ cup chopped celery 4 small cloves garlic, minced 1 (16-ounce) can diced tomatoes with its juice 1 (8-ounce) can tomato sauce ¼ teaspoon dried thyme 1 teaspoon sugar 1 teaspoon Worcestershire sauce 1 teaspoon chili powder ¼ teaspoon salt, plus more to taste ¼ teaspoon cayenne pepper, or more to taste 2 bay leaves ½ cup diced green bell pepper 1 pound medium-size shrimp, peeled and deveined Salt and black pepper Steamed long-grain rice, for serving Minced chives or green onions, for garnish Hot sauce, for serving

Spray the inside of the slow cooker with cooking spray.

Heat the butter and olive oil in a cast-iron pan over medium-high heat.

Add the onion and celery and sauté for 3 to 4 minutes, or until translucent. Add the garlic and sauté for another minute. Transfer the onion, celery, and garlic to the slow cooker and add the tomatoes, tomato sauce, thyme, sugar, Worcestershire sauce, chili powder, salt, cayenne, and bay leaves. Cover and cook on low for at least 6 hours and up to 8 hours.

One hour before serving, add the bell pepper and continue to cook on low. Finally, during the last 10 minutes, add the shrimp and cook until they are pink and slightly curled (be careful not to overcook). Season with salt and pepper. Remove the bay leaf and spoon over rice. Garnish with a sprinkling of fresh chives. Serve with hot sauce on the side.

To drink A dry, fruity rosé, such as Pontchartrain Vineyards Zydeco Rosato from Louisiana