Easy Creole - It's All in the Layering

 
I remember how excited we got around the house on a Saturday when Mom and Dad got in the kitchen to cook Shrimp Creole.  Together, they would steam spiced shrimp, dip Roma tomatoes into boiling water to peel, and chop garlic, celery, onions, peppers and slice the tomatoes to add to the stew, which simmered and filled the whole house with tantalizing aromas. I watched every movement and every step, asking questions like I did in almost every house on my block, including homes of Italians, Jews, French Canadians, Greeks, Chinese, Korean, and on the next block over where the Ocasios lived.  Mr. Ocasio was the Director of Immigration for Dade County, and the best Cuban food in the neighborhood was prepared by his wife.  It was from Mrs. Ocasio I learned to cook authentic Cuban delights and delicacies.  All the folks from the other ethnic homes came to our house to learn Southern cuisine, and Shrimp Creole was just one of those dishes.

As the years passed and I entered the world of the singles scene in South Florida, I found myself impatient with the all-day preparation of food the generation before me had prepared.  My world was turning faster, I had things to do, places to go, and people to see.  It was the catalyst for my quick-prep style of gourmet, for which various TV chefs in the generation to follow, would later become famous.

Well, I’m only famous to my cats who get excited when I return home after a day of chefing anywhere from Gainesville to Asheville (I have a large territory), because I’m their human -- they own me, and it's my job to dump more kibble in their bowl.  That makes me way famous.

This version of Creole may not be for everyone, because there are some of you still wallowing in the need to blanche Roma tomatoes, and cut, slice and chop dozens of ingredients when you get in the kitchen.  When I have time, I wallow in it also, because it can be fun and somewhat healthier. I just don't always have time, so I've spent years recreating the process, with basically the same end result.  Follow these guidelines, and you'll discover an uncomplicated method for making one of the world's greatest pleasures.
 

Jo White’s Easy Creole -- the Layering is important

1) Precook your protein in whatever manner you like, and set aside – you will add later (see step 8).  This can be 3 large boneless chicken breasts, or  sausage – about 1- 1/2 pounds such as andouille, or 1-1/2 pounds of shrimp, or a combination of smaller portions of all these, which is delicious.

2) Into bottom of a large soup pot, dump 5 cans of stewed tomatoes with garlic, celery and onions – liquid and all.  Do not stir.  Add an additional Tablespoon of bottled chopped garlic.  Do not stir.

3) One top of this, dump 1 handful (about a cup) of diced ham, smoked ham, or smoked pork chop.  Do not stir.

4) On top of that, dump 1 can Rotel tomatoes & chilis.  Do not stir.

5) On top of that dump one 16 ounce bag of frozen peppers and onions.  Do not stir.

6) On top of that will go your seasonings --  toss 1 teaspoon dried thyme, 1 teaspoon cracked or ground fennel seeds, 1 bay leaf, 2 teaspoons cracked black pepper, 2 Tablespoons Worcestershire sauce, and 2 heaping teaspoons Chicken Base (see photo - chicken base is found on soup aisle in your local grocer.)  Do not stir, but press these down into liquid with back of spoon.

7) Slowly bring to boil over medium heat, immediately lower heat and simmer for 20 minutes, but do not stir, while you make some rice – any kind you like.  White is traditional, but Creole is also good over wild or brown varieties.

8) After 20 minutes of steady simmering, now you add your protein on top of that:  the COOKED boneless chicken breasts broken-by-hand into big rustic pieces (see photo), or COOKED hefty slices of spicy sausage like andouille, or 1 to 2 pounds cleaned peeled  STEAMED shrimp, or any combination of these, BUT DON’T STIR. If you got any non-fatty juices while cooking any of these, pour up to a 1/2 cup of it into the pot.  Let the protein sit on the top of the creole while you continue to simmer another 10-15 minutes or so.  Your rice should be done by now.  Now GENTLY push your protein down into the Creole, GENTLY stir, correct seasonings to taste, and serve over hot rice, with crusty French bread for dipping, and a bottle of hot sauce for the brave and gritty.  For those of you wondering where's the okra -- you're thinking of Gumbo, and that's another recipe, a different process because it has a roux base, and another blog post.  We'll get to that.


COMMENTARY:  I think the biggest mistake most cooks make when cooking something like a Creole, is cooking it to death with the protein down inside it, and stirring it too often, so when it’s done, the tomatoes and peppers are mush and all the flavor has boiled off, the protein is overdone, and you’re left with a pot of mushy stuff without flavor.  The layering of these items without stirring, allows the flavors to combine gently without bruising any of the ingredients.  This will result in a quick creole that has a chunky texture, loads of flavor, without all the hassle of slicing and chopping onions, garlic, celery, bell peppers, chili peppers, and protein.  The only labor intensive thing you might experience is cleaning the shrimp, if you use it. Also note I did not add any additional salt to what is already in the canned stewed tomatoes and chicken base.  You may want to, but I suggest you finish it off and taste it first, before you lift the salt shaker.  Please and thank you, don't thicken Creole with cornstarch.

Bon Apetit!