BREADA – Cultivating Local Markets


Shrimp Creole with a Fall Hash

Posted under Main Entrees


Shrimp Creole
  • 1 cup diced onion
  • ½ cup minced celery
  • ¼ cup minced jalapeño
  • 2 Tbsp minced garlic
  • 1 cup white wine
  • 2 Tbsp tomato paste
  • 2 cups stewed tomatoes
  • 2 quarts seafood or vegetable stock
  • ½ cup butter
  • ½ cup flour
  • ½ pound shrimp (peeled and deveined)
  • 2 Tbsp hot sauce
  • 1 cup Peeled and diced tomatoes
  • ½ cup sliced green onions
  • Salt and pepper to taste
  • ¼ cup chopped parsley
Fall Hash
  • 1 cups okra, thinly sliced and roasted
  • 2 cups fresh pumpkin peeled, diced, and roasted
  • 2 ears of grilled corn
  • 2 diced medium potatoes
  • ½ cup diced red onions
  • ½ cups diced sweet peppers
  • Salt and pepper to taste
  • Olive oil for coating veggies and sautéing onions and peppers
  • Fresh herbs, chives, scallions, or micro greens (optional if desired) for garnish
  • Tblsp of Butter


For the Shrimp Creole:

Combine and sauté onions, celery, peppers, and garlic in the butter until onions are clear. Once clear, add in flour and mix well until combined. Once combined, add the white wine, tomato paste, and the stewed tomatoes mixing until all is combined well. Add in 1 ½ quarts of the stock about a cup at a time mixing thoroughly until there are no lumps and the sauce is smooth. Bring to a boil then back down to a simmer. Allow to simmer for 10 minutes then add in the hot sauce, shrimp, green onions and diced tomatoes. Allow the shrimp to cook through and add in stock if the sauce is too thick. Finish the creole off by adjusting the salt and pepper to taste and adding fresh chopped parsley. Serve over desired starch or fried fish or shrimp.

For the Hash:

Roast all veggies in oven at 350 degrees with olive oil salt and pepper. You can grill the corn a grill or roast in the oven, without the husk until they are nicely charred. Cut corn off of the cobs. Set all of your fall veggies aside. In a large skillet add oil, red onions, sweet peppers, and a pinch of salt and pepper. Let sauté for about 3 mins. Once the peppers and onions are to desired wellness, add roasted pumpkin and let it cook for approximately 2 mins. Add the okra, and the corn to the hash and let cook for another 3 mins. Add the potatoes and fresh herbs(optional) with about a tablespoon of butter. Cook for another 3 mins or until crispy. Adjust seasoning as needed.