After a wonderful week in New Orleans, I thought it was only appropriate that I come home and make a NOLA inspired Guacamole. It only made sense to combine what New Orleans is famous for – it’s amazing seafood and spice mixtures with one of my absolute favorites – guacamole.
I used a Creole spice blend of paprika, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, basil, marjoram, rosemary, and thyme. Whew – that’s sure a mouthful. I doused the shrimp with the spices until they were bright red, and then sauteed them in some butter, because really what is better than shrimp + butter, and once they were pink, I just set them aside until needed. Bell Peppers and Onions are all over the place in Creole cooking too! So it was a given that these could have to be added into my newest guacamole creation.
The result: a perfectly smooth guacamole with bites of crispness from the onions and red pepper and a burst of Creole flavors from the shrimp.
You guys have to make this. It screams to be eaten at a summer party with some freshly fried tortilla chips and an ice cold beer.
Cajun Shrimp Guacamole
- 3 tsp Creole seasoning plus a pinch more
- 1/2 lb small shrimp peeled and de-veined
- 1/2 red bell pepper finely chopped
- 1/2 small yellow onion finely chopped
- 3 Hass avocados
- 1 Lime juiced
- sea salt and pepper to taste
- Sprinkle the Creole seasoning over the cleaned shrimp. Add 1 tbsp of butter in a medium skillet over medium high heat. Once hot, add the shrimp and saute for a few minutes on each side until pink. Remove from the pan and set aside.
- In a large bowl, combine the bell pepper, onion, avocado, lime juice, salt and pepper. Mash together with a fork. Fold in the Creole shrimp right before serving and sprinkle with another pinch of Creole seasoning.