Red Roux


Creole  Shrimp is dish of Louisiana Creole origins. Most versions feature shrimp cooked in a spicy, thick tomato gravy base or sauce (Creole cooking traditionally used reduction as a form of thickening before being introduced to the French method of roux) consisting of Holy Trinity vegetables served over rice. This dish is thicker and spicier than Gumbo or Etouffee.

In a large sauté pan or small pot over medium heat, heat oil, sauté onion, celery and bell pepper. Add salt, pepper and pepper flakes. Add garlic, tomato paste, wine and Red Roux, (This is when I switch to a whisk instead of a spoon) heat until roux dissolves and wine reduces. Add tomatoes and stock, bring to boil, reduce heat, season with salt and pepper. Heat until reduced to desired thickness. Serve over rice. Garnish with chopped scallions.

Shrimp Creole Y= 4-5 servings

- 12-15 Large shrimp, peeled, deveined
- 1 Bell pepper (orange, yellow, or green), medium dice
- 1 Onion, medium dice
- 2 Celery stalks, trimmed, medium dice
- 2 Garlic cloves, minced
- 1t Red pepper flakes
- 4 T Olive oil
- 1 T Tomato paste
- 4 oz White wine
- 2-3 oz Red Roux (regular or gluten-free/vegan)
- 4 Roma tomatoes, peeled, seeded, diced or
- 1 14 oz can diced tomatoes, drained
- 14 oz shrimp or chicken stock
- S/P TT

15 Minute Meals - Wild Mushroom Ravioli in Red Roux Supreme Sauce

Hello everyone, we’re happy to bring you yet another simple, practical use of Red Roux for the everyday home-cook. We’re extremely excited to present the first of our 15 Minute...

Red Roux Sunday Supper Club Series - Shredded Beef With Brown Sauce Over Italian Grits (AKA Polenta)!

Hi everyone, today we are very excited and pleased to bring you another unique way to use Red Roux as the base for a gravy, with sliced peppers to put over Polenta, Italian...


We promise not to share your email address, ever, and to only send you good things.