Grandma's Shrimp Creole

Raven Higheagle


My family is originally from Galveston, Texas. It was a tradition to go stay with my Meema's sisters every summer for at least 2 weeks. Later when I grew up and was pregnant with my daughter, her maternal Great Grandmother and Grandmother put together a recipe box for me of all their Cajun/Creole recipes. Funny thing was my daughters, Cajun father didn't eat seafood of any kind.

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Serves at least 10
15 Min
30 Min
Stove Top


1/4 c
bacon drippings
3/4 c
2 c
chopped onion
1 c
chopped red bell pepper
1/4 c
chopped celery
1 (8) oz
can tomato sauce
2 lb
cleaned shrimp
2 tsp
1/2 tsp
black pepper
1/4 tsp
ground red pepper
1 c
or more hot water
1 1/2 Tbsp
fresh parsley, chopped
1 1/2 Tbsp
chopped green onion tops


1Make a golden brown rue with bacon drippings and flour in a large Dutch oven or heavy stock pot.
2Add onion, red bell pepper, and celery (otherwise known as the trinity) and cook slowly until tender, stirring frequently.
3Add the tomato sauce and cook over low heat for 20 minutes.
4Add shrimp, salt, black and red pepper. If mixture becomes dry add hot water. Cook 10 minutes longer. Remove from heat and add parsley and onion tops. Serve over cooked rice.