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Traditional New Orleans Prawn Creole

A traditional prawn creole recipe combining plump, tender seafood with a rich, spiced tomato sauce anchored by the Louisiana "Holy Trinity".
Print Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Servings: 2
Course: Main Course
Cuisine: Creole
Calories: 280
Ingredients Method

Ingredients
  

  • 1 pound medium or large prawns shrimp, peeled and deveined
  • 2 tablespoons olive oil or butter
  • 1 medium onion finely diced
  • 1 green bell pepper finely diced
  • 2 stalks celery finely diced
  • 3 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes (with juices)
  • 1 cup tomato sauce
  • 1/2 cup chicken or seafood stock
  • 1 teaspoon paprika or smoked paprika
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • Fresh parsley and lemon wedges for garnish

Method
 

  1. Sauté the Aromatics (The Holy Trinity): Heat olive oil or butter in a large skillet over medium heat. Add diced onion, green bell pepper, and celery. Sauté for 5–7 minutes until vegetables soften and take on a slight golden color. Toss in the minced garlic, cooking for another minute until fragrant.
  2. Build the Sauce Base: Pour in the diced tomatoes along with their juices, tomato sauce, paprika, cayenne pepper, dried thyme, and Worcestershire sauce. Stir everything together well.
  3. Simmer to Deepen Flavors: Bring the mixture to a gentle simmer. Allow the sauce to cook uncovered for 15-20 minutes, stirring occasionally, so the flavors meld beautifully and the liquid reduces to your preferred thick consistency. If it gets too thick, add stock a little at a time.
  4. Cook the Prawns: Fold the seasoned raw, peeled, and deveined prawns into the simmering sauce. Cook over medium-low heat until the prawns turn opaque, pink, and curl into a perfect "C" shape (about 3–5 minutes). Be cautious not to overcook, as prawns can become rubbery.
  5. Garnish and Serve Style: Adjust seasoning with extra salt and pepper to suit your taste. Remove from heat, spoon over a warm bed of steamed white rice, and garnish generously with freshly chopped parsley and a fresh squeeze of a lemon wedge.