Shrimp creole is a dish of

Louisiana Creole Louisiana Creole ( lou, Kréyòl Lalwizyàn, links=no) is a French-based creole language spoken by fewer than 10,000 people, mostly in the state of Louisiana. It is spoken today by people who may racially identify as White, Black, mixed, and N ...

origin ( French,

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “ holy trinity” of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. 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 combine the qualities of a

gumbo Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "h ...

and a

jambalaya Jambalaya ( , ) is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Ingredients Traditionally, the meat includes sa ...

. 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 as with a jambalaya. Creole dishes also do not contain

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cook ...

; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion,

celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...

and bell pepper, creole dishes are free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has available.

References

American rice dishes Shrimp dishes Spicy foods Tomato dishes Seafood and rice dishes American seafood dishes Louisiana Creole cuisine {{US-cuisine-stub