Shrimp & Crab Creole

Shrimp & Crab Creole

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Kathy Sterling


I love Creole dishes, as long as they are not to spicy, which seems to be the case when I eat it out. I usually give up on ordering it in restaurants and make my own.

You can adjust the spice in this one to suit your taste.

You can also substitute crawfish for shrimp in this dish.



★★★★★ 1 vote

45 Min
2 Hr


  • 12
    blue crabs (cleaned bodies)
  • 3 lb
    uncooked shrimp, cleaned & de-veined
  • 1 c
    celery, diced
  • 1 medium
    onion, chopped
  • 1 medium
    green bell pepper, chopped
  • 2 1/4 can(s)
    tomato soup (10 ounces)
  • 1 can(s)
    tomato sauce (14 ounces)
  • 2 Tbsp
  • 1 Tbsp
    red pepper (optional)
  • 1 tsp
    black pepper
  • 1 tsp
  • 1 Tbsp
    roux (optional)
  • 1 Tbsp
    steak seasoning, (i use texjoy)

How to Make Shrimp & Crab Creole


  1. Melt butter in a large skillet. Add celery, bell pepper and onions and saute vegetables until clear.
    Stir in tomato soup and sauce. You may add some water if it is too thick. Add roux and simmer until roux is dissolved.
  2. Season crabs and shrimp with steak seasoning, salt and pepper.
    Add seafood to the gravy and simmer on low heat for approximately 2 hours, stirring often. Shrimp should be very tender and the crab meat should begin to break into the gravy.
  3. Add water to desired thickness.
    Serve over cooked rice.

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