Shrimp Creole

Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice. [cite book | title = Joy of Cooking | author = Irma Rombauer, Marion Rombauer Becker, Ethan Becker | year = 1997 | isbn = 0684818701 | pages = page 519] The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.

Creole-type dishes tend to resemble the combination of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot. Creoles also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery and bell pepper, creoles are commonly used as free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has readily available.

* [http://www.nolacuisine.com/2008/04/13/shrimp-creole-recipe/ Shrimp Creole Recipe from Nola Cuisine]