How to Cook Delicious Mike's Shrimp Creole & Bayou Swamp Sauce

Mike's Shrimp Creole & Bayou Swamp Sauce. Shrimp Creole is another favorite Cajun/Creole dish. Traditionally, Shrimp Creole is a Creole recipe from New Orleans. Shrimp Creole only differs slightly from Shrimp Etouffee in that tomato sauce is added to the Roux and great big jumbo Gulf of Mexico shrimp of course.

Mike's Shrimp Creole & Bayou Swamp Sauce This is a dish that's definitely more about the spicy broth. Those of us that have, usually find ourselves in desperate. This recipe is pure New Orleans, an icon of Louisiana, with succulent shrimp simmered in a perfectly seasoned tomato sauce made with the Cajun holy trinity. You can have Mike's Shrimp Creole & Bayou Swamp Sauce using 35 ingredients and 18 steps. Here is how you cook that.

Ingredients of Mike's Shrimp Creole & Bayou Swamp Sauce

  1. Prepare of Creole Shrimp – Sausage – Bayou Swamp Sauce & Supplies.
  2. It’s of FOR THE SHRIMP BRINE 3 lb Frozen EX Large Raw Gulf Shrimp [shell in – de-veined – rinsed].
  3. You need 4 tbs of Kosher Salt & 3 tbs Granulated Sugar [for the shrimp brine].
  4. You need of FOR THE BAYOU SWAMP SAUCE 1 large Lemon [cut in half – reserve half for shrimp boil].
  5. You need 3 stick of [4 oz] Quality UNSALTED Butter [like Tillamook].
  6. You need 1 lb of Pre-Cooked Smoked Andouille [sliced at angle].
  7. Prepare 1/3 cup of Red Tabasco [+ extra to taste].
  8. Prepare 1/2 cup of Seafood Broth.
  9. Prepare 5 tbsp of Jarred Minced Garlic.
  10. You need 1 tbsp of Each: Creole Seasoning – Cayenne Pepper – Old Bay Seasoning – Paprika – Red Pepper Flakes – Black Pepper – Onion Powder.
  11. It’s 1/2 tsp of Italian Seasoning.
  12. It’s 1 of Medium White Onion [chopped].
  13. It’s 3 of large Stalks Celery [with leaves – chopped].
  14. It’s 1/4 cup of Chives [chopped].
  15. You need 1 of Medium Green Bell Pepper [chopped].
  16. You need 1 (12 oz) of Bottle Red Tabasco Or Louisiana Hot Sauce [for serving].
  17. You need 1/2 cup of Chopped Fresh Parsley & Chives [for plate garnish].
  18. You need 1/3 tsp of Lemon Pepper.
  19. Prepare of FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid.
  20. It’s 1 of large Plastic Bowl [for brining shrimp].
  21. It’s 1 of large Strainer.
  22. It’s of Bread.
  23. Prepare of FOR THE SOPPING BREAD 2 extra large soft Loaf Artisanal Or French Bread [3" thick sliced].
  24. It’s of Garlic Butter Mixture.
  25. Prepare of FOR THE GARLIC BUTTER SPREAD 2 sticks (4 oz) Unsalted Tillamook Real Butter [room temp].
  26. Prepare 1/3 cup of Shredded Parmesan Cheese.
  27. You need 2 tbsp of Puréed Garlic.
  28. Prepare 1 dash of Extra Virgin Olive Oil.
  29. You need 1 tbsp of Each: Dried Parsley & Dried Chives.
  30. It’s 1/2 tsp of Each: Italian Seasoning & Red Pepper Flakes.
  31. Prepare 1/2 tbsp of Creole Seasoning.
  32. You need 1/4 tsp of Lemon Pepper.
  33. Prepare 1/2 tsp of Onion Powder.
  34. You need 1 1/2 tsp of Granulated Garlic.
  35. Prepare 1/2 tsp of Paprika [sprinkle optional].

You may need to make an extra large batch. Shrimp Creole coming your way, my friends. I've been really trying to update my Quick and Easy Recipes lately, as that is the. See great recipes for Mike's EZ Cajun Shrimp Creole too!

Mike's Shrimp Creole & Bayou Swamp Sauce instructions

  1. Chef's Note: Other than the brining process, do not add any additional salt to this dish. The Lemon Pepper, Hot Sauce, Creole and Old Bay Seasonings will each have plenty of sodium within them..
  2. For shrimp brine.
  3. Add 1 cup hot water, 4 tbs kosher salt and 3 tbs granulated sugar to a plastic bowl. Mix well until completely dissolved..
  4. Place uncooked, frozen shrimp in bowl and add 4 cups of ice to it. Brine should be at 36° – 40° to be effective. Also, add just enough cold water to totally cover shrimp. Your shrimp are now dethawing and brining in this mixture. This method will plump your shrimp and lend that delectable fresh snap to them we all crave. Allow shrimp to brine for 2 hours..
  5. Following brine – preheat oven to 350°.
  6. For vegetables, spices and bayou swamp sauce.
  7. Fine chop bell pepper, celery with leaves, garlic, white onions, chives, parsley and juice half lemon. Also, slice pre-cooked Andouille Sausage into bite sized pieces at a slant or angle..
  8. In a large pan with tight fitting lid, place all other ingredients [except for shrimp, garnishments other lemon half] and simmer 1/2 hour stirring regularly..
  9. In the last 15 minutes of Step #8, bring your 2nd pot with water and 1/2 squeezed lemon to a very rapid boil. Leave lemon half in pot. Add shrimp for 3 minutes. Drain shrimp in strainer immediately and quickly run cold water over shrimp to halt the cooking process..
  10. Quickly peel shrimp and add to simmering Bayou Swamp Sauce. Let simmer on low for 2 minutes. Your shrimp will absorb the Creole seasonings as they tighten up. Stir occasionally..
  11. Serve with sides of Tabasco Or Louisiana Hot Sauce and garnish plate with fresh chopped Parsley and Chives..
  12. Chef's Note: Make certain you stir this dish well before serving each bowl. If not, all solid ingredients will sink to the bottom of the sauce pan once motion has stopped. At that point, all the oil from the butter will rise to the top..
  13. For your garlic spread.
  14. Evenly slice French Bread into 3" thick slices..
  15. Mix all ingredients in the Garlic Butter Seasoning category together very well. Slightly heat in microwave if need be..
  16. Place bread on cookie sheet butter side down. Lightly sprinkle bread slices with Paprika for both color and spice if desired..
  17. Bake 15 minutes at 350° or, until they're crispy and golden brown. Be careful to not over bake..
  18. Enjoy!.

First, Shrimp Creole, or as it was once known, Shrimp a la Creole, is a New Orleans dish. Shrimp Sauce Piquant is Acadian, much spicier (hence the name) and usually, but not always containing a roux. But as I said, they're pretty darned similar, and like most dishes in New Orleans these days the two cuisines have kind of merged in a lot of. Cook and stir onion, celery, pepper, and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water, and spices.