Ella Brennan’s Shrimp Creole ~ a classic Creole/Cajun recipe from the heart of the South!
Ella Brennan is synonymous with fine southern cooking, but she wasn’t born into privilege; she started from the ground up working odd jobs at her brother’s restaurant as a teenager during the Depression. She didn’t stop until she and her family owned 12 award winning eating establishments across the south, among them the famous Commander’s Palace in New Orleans. She is credited with bringing ‘haute’ or ‘nouvelle’ Creole cuisine into the spotlight and elevating it to a national prominence. The Commander’s Palace became a training ground for many of the city’s best chefs, and over the course of 65 years Ella Brennan and her restaurants have come to epitomize old style southern hospitality and down home comfort.
The family packaged the Creole mystique and pushed it into the American mainstream. ‘Bananas Foster’ was invented during Miss Ella’s reign at Brennan’s; so was ‘Breakfast at Brennan’s’, the prototypical American brunch. Paul Prudhomme got his start at Commander’s Palace. The Brennans preserved a bastion of civility, where good eating is de rigueur, as much as telling long, vivid stories.*
I’m not all that familiar with southern cooking, so I thought this would be a good one to have under my belt. You can make it vegetarian with rice and beans, or use it with chicken, sausage, or seafood. It’s native shrimp season here so I added the tiny wild caught native shrimp and served it over rice.
The dish starts like most Creole dishes with sauteing the holy trinity: onions, bell peppers and celery in plenty of butter.
Lots of tomatoes, paprika, Worcestershire, and 3 kinds of pepper give it a deep red color and a snappy taste.
- 1/2 cup (1 stick) butter
- 1 1/2. cups green bell pepper, chopped
- 1 1/2 cups onion, chopped
- 1 1/2 cups celery, chopped
- 1 tablespoon garlic, finely chopped
- 1/4 cup tomato paste
- 2 tablespoons paprika
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 cups chicken stock or water
- 1 cup tomato juice
- 1 cup tomatoes, peeled and chopped
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- pinch of black pepper
- pinch of cayenne pepper
- pinch of white pepper
- 1 1/2 tablespoons cornstarch
- 4 tablespoon water
- 1/4 cup fresh parsley
- 1 pound shrimp, peeled and cleaned
- 4 cups cooked rice
- Melt butter in a large saucepan and cook the bell pepper, onion, celery, and garlic until tender, 5 to 8 minutes.
- Stir in the tomato paste, paprika, and Italian seasoning and cook an additional 3 minutes.
- Add 1 1/2 cups chicken stock or water, tomato juice, tomatoes, Worcestershire, salt, black, cayenne and white pepper. Bring the mixture to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring frequently.
- In a small bowl, blend the cornstarch with 4 tablespoons water until smooth. Gradually add the cornstarch to the mixture, stirring constantly, until the sauce thickens.
- Add the shrimp to the sauce and cook just until the shrimp turns opaque.
- Serve over rice and sprinkle with parsley.
Note: I didn’t thicken mine with the cornstarch because I prefer a thinner texture. I also added several dashes of Louisiana hot sauce for a little kick. You can make the sauce ahead, but don’t add the shrimp until just before you are ready to eat.