Fiskeboller Creole
Fiskeboller Creole is a simple downgrade to the original Shrimp Creole that originated in South Louisiana where gulf shrimp are always plentiful. The Fiskeboller are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one-pot meal for family gatherings or potlucks.
When you want Shrimp Creole just replace the Fiskeboller with Shrimp…
Creole Ingredients
4 ounces (1 stick) unsalted butter
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 bay leaves
2 14.5-ounce cans diced tomatoes
1 tablespoon chopped garlic
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce,or to taste
2 tablespoons all-purpose flour
1 cup water
¼ cup Fiskeboller Brine + ¾ cup water
2 cans Fiskeboller (or 2 1/2 pounds peeled and deveined large shrimp)
1 tablespoon Creole Seasoning
1/2 cup chopped green onions
2 tablespoons chopped parsley
4 cups cooked long-grain white rice
Creole Seasoning Ingredients
2 1/2 tablespoons paprika.
2 tablespoons salt.
2 tablespoons garlic powder.
1 tablespoon black pepper.
1 tablespoon onion powder.
1 tablespoon cayenne pepper.
1 tablespoon dried oregano.
1 tablespoon dried thyme.
DIRECTIONS
In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.
In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the ¼ brine + ¾ cup water, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Season the Fiskeboller with Creole Seasoning and add them to the pot. Heat the Fiskeboller until warmed through, about 6 to 7 minutes, or if using shrimp, cook the shrimp until they are pink and cooked through about 2-3 minutes. Stir in the green onions and parsley.
Serve with white rice.