While visitors to New Orleans can scarcely find a restaurant that does not have shrimp Creole on its menu, it’s not as prevalent a find in Columbia area establishments. Yet, the dish is Southern originated — but much farther South than South Carolina. According to some historians, the sauce stems from Spanish culinary heritage on Caribbean islands, and then Creole and Cajun cooking was brought off the islands to America’s South. The recipe calls for two items often in abundance in South Carolina, especially in later summer and early fall: tomatoes and shrimp.
1 pound salted butter
1 cup olive oil
2 cups onions, diced
2 cups bell peppers, diced
2 cups celery, diced
1/2 cup Old Bay seasoning
1/2 cup chives
1/2 cup paprika
Pour all items into a large stock pot and add:
1/4 cup Worcestershire sauce
5 (10-ounce) cans diced tomatoes
64 ounces chicken broth
Simmer on low heat for 30 minutes. Add
4 pounds of peeled fresh or boiled shrimp and let simmer for 30 minutes more. Add salt and pepper to taste and serve over steamed white rice with a garnish of chives. Serves eight.