SHRIMP CREOLE • TOMATO-ROUX SAUCE • RICE DINNER
Shrimp Creole with Ragin' Cajun Creole Sauce
Use one jar of Ragin' Cajun Authentic Creole Sauce 16 oz, one jar of water and 1 pound of raw shrimp in a 4-quart pot. Add the shrimp before bringing the pot to a boil, then simmer and stir until the shrimp are cooked. Serve over separately prepared rice.
- BASE
- 1 jar sauce + 1 jar water
- SEAFOOD
- 1 pound raw shrimp
- COOK
- Boil, then simmer to doneness
- SERVING
- Rice prepared separately
Shrimp Creole with Ragin' Cajun Creole Sauce
- BASE
- 1 jar sauce + 1 jar water
- SEAFOOD
- 1 pound raw shrimp
- COOK
- Boil, then simmer to doneness
- SERVING
- Rice prepared separately
Tomato and roux give this Creole sauce its starting flavor. Cook the shrimp right in the sauce, then spoon it over rice. A vegetable side and a little green onion can complete the bowl without adding another cooking stage to the pot.
Shrimp Creole with Ragin' Cajun Creole Sauce
1 pound of shrimp • Rice prepared separately • Cook to doneness, not a fixed minute count.
Ingredients
- 1 jar Ragin' Cajun Authentic Creole Sauce 16 oz
- 1 jar water
- 1 pound raw shrimp, peeled and deveined; thaw first if frozen
- Cooked long-grain white rice, for serving
- Sliced green onion or chopped parsley, optional
Equipment
4-quart pot, stirring spoon and food thermometer; separate equipment for preparing rice.
Stovetop method
- Prepare rice separately according to its package directions, using the package serving guide for the number of diners. Keep it hot for serving.
- Empty the Creole sauce into a 4-quart pot. Fill the empty jar with water, add it to the pot and stir.
- Add the shrimp. Bring the pot to a boil, stirring while it heats.
- Reduce to a simmer and stir until the shrimp reach 145°F at the thickest part and the flesh is firm, pearly and opaque.
- Spoon rice into bowls and ladle shrimp and sauce over it. Finish with green onion or parsley if desired.
The tomato-roux base does the sauce work
Ragin' Cajun Authentic Creole Sauce 16 oz combines tomato puree and roux in a fully cooked sauce. Stir in the measured jar of water, then cook the shrimp in that base. There is no separate vegetable-sauté step in this method.
A cooked vegetable on the side adds another component without changing the sauce or the shrimp’s cooking sequence.
Choose between these two sauces
Ragin’ Cajun Creole Sauce has a tomato-puree-and-roux base. Ragin’ Cajun Etouffee Sauce is the roux-based alternative. Both products use one jar of water and 1 pound of seafood in their listed method. This comparison is about these products; it is not a rule for every Creole or étouffée recipe.
Portion the shrimp, then add rice
Divide the pound of shrimp and its sauce among your bowls. Prepare rice separately using its package serving guide, and add green onion or parsley at the table.
Common questions
Can I use frozen shrimp?
Thaw shrimp safely in the refrigerator and keep it cold until it goes into the pot. The method starts with thawed raw shrimp; it does not provide a separate cooking window for frozen shrimp.
When are the shrimp done?
Cook to 145°F at the thickest part, with firm, pearly and opaque flesh. Keep stirring as the sauce heats, and stop when the shrimp reach doneness.
How do I store leftovers?
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat to 165°F.
From our pantry
