I believe that a creole is a like a mixture of a gumbo and jambalaya and is usually prawn or shrimp. This recipe is for prawns but does also say you can use shrimps.
1 onion chopped
1 green pepper chopped
1 oz butter
2-3 tbsps flour
A 15oz and 8oz can of chopped tomatoes
1 tsp of dried rosemary, oregano and thyme
1-2 tsps sugar
8 oz prawns
Fry the onion and pepper gently in the butter for 5-10 minutes until soft. Stir in the flour and gradually add the tomatoes, herbs, sugar and seasoning. Simmer gently for 15 minutes until the sauce has thickened. Add the prawns and cook for a further 5 minutes.
I used two 400g cans of tomatoes which work out at 2 x 14oz, so meant I used a bit more that the recipe suggested. I didn’t see an 8oz or 15oz can in the shop so didn’t really think it would matter. I used cooked prawns so they just needed heated up, but you could make with raw prawns and give them a touch longer. The recipe also suggests shrimps, so could use frozen or canned, whatever you have.
This is another quick meal for a midweek dinner and I made the full quantity of this, it makes a lot especially if you are having with rice, so we will have enough for dinner again tomorrow.
The recipe suggests serving this with boiled rice so that’s what I did, but you could have with couscous, veg or even pasta.
This was another simple and tasty dinner. I really love rosemary and that is quite a prominent flavour – maybe I used too much! The sauce is thick and the combination with the veg, herbs and prawns is great. The three of us really enjoyed this and plates were scraped clean!