I’m not a red-sauce-over-rice kind of person, so Shrimp Creole has not been on my radar for decades, even though it is a Louisiana classic. But I am a get-out-of-your-comfort-zone kind of person, so I made Shrimp Creole tonight with 1 part brown roux and 2 parts tomato paste as the base. Everyone raved, so maybe I’ll make it again. Maybe.