Prawn Creole Recipe
Course: SeafoodDifficulty: MediumServings
6
servingsPrep time
10
minutesCooking time
20
minutesWe hope y’all enjoy this spicy Creole prawn recipe!
If the eyes are the window to the soul of an individual, then cuisine is the window to the soul of a culture. Creole cooking, with its origins in Louisiana, is a perfect example.
Unless you know what to look for, you might think that Creole and Cajun cuisines are the same. They are both from Louisiana, but as you will see in the notes following this recipe for Prawn Creole, there are obvious differences between the two in terms of ingredients, techniques and spices.
The Creole culture originated in French colonial New Orleans. By the middle of the 18th century, Spain joined the party when the territory was ceded to the Spanish Empire. Later, the term came to include native-born slaves and free people of African descent. Today, it is a jambalaya that includes contributions from Germany, Portugal and the Caribbean as well as others.
The dish below is an example of Creole cooking. It is quick and easy to prepare and perfect for serving to surprise guests or on days when you’re pressed for time.
It is the presence of tomatoes, the “Holy Trinity” of onions, celery and bell pepper, and the use of butter in this dish that make it distinctly Creole rather than Cajun. A Cajun roux, made of flour and fat, uses oil instead of butter. If you want a healthier dish and don’t mind fusing the two cuisines, you may safely substitute olive oil for the butter.
Cayenne pepper, named for the city of the same name in French Guiana, is also called Guinea spice, cow-horn pepper, aleva or bell pepper. It is a cultivar of Capsicum annuum, the family of all peppers. It is often used as a component of chili powder, which also may contain cumin. Here, the purpose of the cayenne is to add spice, not start a three-alarm fire. Use a light touch if you are not familiar with it.
Feel free to experiment with different flavors, like a sprinkling of smoked or other paprika. Like cayenne pepper, a little goes a long way with smoked paprika. Thyme, oregano, sassafras, parsley, basil, and green onion all make legitimate candidates for inclusion in Creole recipes.
If the eyes are the window to the soul of an individual, then cuisine is the window to the soul of a culture. Creole cooking, with its origins in Louisiana, is a perfect example.
Unless you know what to look for, you might think that Creole and Cajun cuisines are the same. They are both from Louisiana, but as you will see in the notes following this recipe for Prawn Creole, there are obvious differences between the two in terms of ingredients, techniques and spices.
The Creole culture originated in French colonial New Orleans. By the middle of the 18th century, Spain joined the party when the territory was ceded to the Spanish Empire. Later, the term came to include native-born slaves and free people of African descent. Today, it is a jambalaya that includes contributions from Germany, Portugal and the Caribbean as well as others.
The dish below is an example of Creole cooking. It is quick and easy to prepare and perfect for serving to surprise guests or on days when you’re pressed for time.
It is the presence of tomatoes, the “Holy Trinity” of onions, celery and bell pepper, and the use of butter in this dish that make it distinctly Creole rather than Cajun. A Cajun roux, made of flour and fat, uses oil instead of butter. If you want a healthier dish and don’t mind fusing the two cuisines, you may safely substitute olive oil for the butter.
Cayenne pepper, named for the city of the same name in French Guiana, is also called Guinea spice, cow-horn pepper, aleva or bell pepper. It is a cultivar of Capsicum annuum, the family of all peppers. It is often used as a component of chili powder, which also may contain cumin. Here, the purpose of the cayenne is to add spice, not start a three-alarm fire. Use a light touch if you are not familiar with it.
Feel free to experiment with different flavors, like a sprinkling of smoked or other paprika. Like cayenne pepper, a little goes a long way with smoked paprika. Thyme, oregano, sassafras, parsley, basil, and green onion all make legitimate candidates for inclusion in Creole recipes.
Ingredients
2 tablespoons butter or olive oil
4 minced/pressed garlic cloves (or 2 tablespoons garlic paste)
2 large onions
2 large stalks celery
1 large bell pepper (any color)
1 kg (2 pounds) large cooked prawns
1/2 to 1 teaspoon cayenne pepper
2 teaspoons plain flour
1 can tomato paste
1 pint seafood stock
1 800 g (28-ounce) can tomatoes in thick puree
2 bay leaves
Directions
- Sauté vegetables in butter until softened (approximately 5 minutes).
- Add prawns.
- Dust with flour and cayenne pepper, evenly coating the prawns and vegetables.
- Add tomato paste, stock, tomatoes and bay leaves.
- Simmer for about 15 minutes. Serve with rice.
