Shrimp Creole

Darla Sibley


My Dad had sent me this recipe he had cut out of a newspaper years ago. I did a little tweaking to the recipe after I made it the first time around.

★★★★★ 1 vote
30 Min


1 large
1 large
green bell pepper-chopped
1 large
red bell pepper-chopped
3 stick
1 bunch
green onions-chopped
2 tsp
chopped garlic
3 Tbsp
vegetable oil
14 1/2 oz
can stewed tomatoes
14 1/2 oz
can petite diced tomatoes
8 oz
can tomato sauce
bay leaves-dried
1 tsp
tony chachere's seasoning
1/8 to 1/4 tsp
cayenne pepper
2 dash(es)
liquid crab boil
1-1/2 lb
shrimp--peeled & deveined


1Saute onions, bell peppers, green onions, celery, & garlic in oil until tender. (about 3-5 minutes) Stir often.
2Stir in stewed tomatoes, diced tomatoes, tomato sauce, bay leaves, Tony's seasoning, cayenne pepper & liquid crab boil.
3Bring to a boil. Cover, lower heat.Simmer 20 minutes. (Stir occasionally)
4Add shrimp. Bring back to a boil, lower heat, and simmer for 5 more minutes or until shrimp are pink and done.
5Serve over rice~

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Hashtags: #shrimp, #Seafood