BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeRich and decadent, this Shrimp Creole by Creole For The Soul is a hearty combination of sweet and savory flavors with a pop of Creole seasoning. It’s the perfect meal for any night of the week!
Ingredients
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1 Pound Shrimp, Peeled and Deveined
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1 Can (15 Ounces) Crushed San Marzano Tomatoes
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1 Can (8 Ounces) Tomato Sauce
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1 Onion, Diced
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1 Bell Pepper, Diced
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3 Celery Stalks, Diced
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4 Cloves Garlic, Minced
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1 Handful Basil, Rough Chopped
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2 Cups Okra, Sliced
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1/2 Stick Butter
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1/3 Cup Flour
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2 Bay Leaves
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Tony’s BOLD Creole Seasoning, to Taste
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Italian Seasoning, to Taste
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Cayenne Pepper, to Taste
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Chopped Green Onion or Parsley, for Garnish
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Cooked Rice, for Serving
- Clear
Directions
- Melt butter over medium-low heat in a Dutch oven or large skillet. Stir in flour and continue to stir constantly until roux turns the color of peanut butter.
- Stir in onion, bell pepper and celery, and cook vegetables down for about 8 minutes. Add in garlic and let cook for another 2 minutes.
- Pour in crushed tomatoes and tomato sauce. Add in Tony’s BOLD Creole Seasoning and other seasonings, bay leaves and basil. Bring sauce up to a slow boil/simmer, cover and reduce heat to low for 10 minutes, stirring occasionally making sure the bottom doesn’t burn. Add 1/3 cup of water, if needed to thin out sauce.
- In a separate skillet, add olive oil over medium-high heat. Toss in okra and sauté for 10-15 minutes. Add cooked okra to tomato sauce.
- Stir shrimp into sauce, cover again and let cook for another 10 minutes. Taste and adjust seasoning as needed.
- Turn off heat and let stand for 10 minutes. Add cooked rice to a plate or blow, top with Shrimp Creole and garnish with green onions.
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