𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐇𝐑𝐈𝐌𝐏 𝐀𝐍𝐃 𝐑𝐈𝐂𝐄| 𝐄𝐀𝐒𝐘 𝟐𝟎-𝐌𝐈𝐍𝐔𝐓𝐄 𝐃𝐈𝐍𝐍𝐄𝐑 𝐑𝐄𝐂𝐈𝐏𝐄| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a tried and true recipe for a quick and easy 20- minute SHRIMP AND RICE dinner that is absolutely delicious. Fresh Gulf shrimp are cooked in a roux based sauce with traditional Creole and Cajun veggies, herbs and spices. Jalapeno provides a bit of heat. Serve over perfectly steamed rice. Butter and toast a bit of French bread to accompany.
Give this good luvin from the oven recipe for CREOLE SHRIMP AND RICE a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
1 ½ pounds fresh GULF SHRIMP shelled & deveined
4 tablespoons SALTED BUTTER
3 tablespoons ALL-PURPOSE FLOUR
2 ½ teaspoons CREOLE seasoning, divided
1 cup YELLOW ONION, large dice
1 cup BELL PEPPER, large dice
1 medium JALAPENO PEPPER, seeded & small dice
2 teaspoons GARLIC, minced
15 ounce can CREAM OF CELERY SOUP
1 cup water
1/2 teaspoon GROUND BLACK PEPPER
STEAMED RICE
1 1/4 cups WATER
1/4 teaspoon TABLE SALT
1/2 teaspoon VEGETABLE OIL
1 cup LONG GRAIN RICE