Shrimp Creole with Fire-Roasted Tomato, Herbs and Delta Blues Rice
Like many classic South Louisiana dishes, Shrimp Creole is a New Orleans tradition that begins with a little roux and the holy trinity of celery, onion and peppers. It features wild-caught gulf shrimp simmered in a luscious, herb-infused tomato-based sauce, and it’s served over rice per tradition. Since their rice is grown and milled in the region where this dish originates, Delta Blues makes for the perfect match. In case you were wondering, Creole is distinctly different from Cajun; while the latter refers predominantly to French dishes, the former covers the wide swath of “city” food painted by diverse immigrant foodways.