I’m not saying you’ll find yourself tracking alligators on a pontoon boat, whetting your reed for a saxophone solo on Beale Street, or adjusting your corset for the civil war reenactment at Chretien Point Plantation. But grab a whisk, honey, and you might just find yourself doing the unexpected. Soul food is one part love and two parts lard/butter, and with a pairing like that just about anything can happen!
If you’ve never savored the deep, buttery base of a creole as it gives way to a bold, zesty tomato kick now is the time. Ready, set, geaux!
Zesty Shrimp Creole Recipe (Grain-Free)
- 4 ounces 8 tablespoons butter
- 1 1/2 cups chopped onions
- 3/4 cup chopped green bell peppers
- 3/4 cup chopped celery
- 2 bay leaves
- 1 1/2 pounds peeled seeded and chopped tomatoes
- 1 tablespoon chopped garlic
- 1 1/2 tablespoons navy bean flour*
- 1/2 cup water
- 1 1/2 pounds wild-caught shrimp peeled and deveined (Save your shells and make stock. You can make bisque right away or store in freezer for later.)
- 3/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley optional
- Dash of worcestershire sauce make it from scratch using this recipe, skip the molasses if you're on strict GAPS
- Dash fermented hot chili sauce
- 1 batch seasoning
- Salt and cayenne to taste
- 1 large cauliflower
- Peel and quarter tomatoes, then squeeze them in your fist to remove excess juice. Crush them into small pieces with your hands or a food processor.
- In a large saucepan melt butter over medium heat.
- Add the onions, peppers, and celery and saute until they are soft (about 6 to 8 minutes).
- Stir in the bay leaves, tomatoes, and garlic.
- Bring the mixture up to a boil and reduce to a simmer. Add a dash of Worchestershire and hot sauce and simmer for about 15 minutes. If the mixture becomes too dry add some water.
- Whisk the flour and water together and add to the saucepan. Continue to cook for 4 to 6 minutes.
- Toss the shrimp in seasoning and add to the pan. Continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.
- Add salt to taste and more cayenne if desired.
- Serve over faux (or real!) rice
Faux Rice Method:
- Pulse raw cauliflower in the food processor until it resembles rice, then steam a few minutes. It's ready when it's firm but not crunchy.