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mom's shrimp creole

(6 ratings)
Blue Ribbon Recipe by

Growing up as a kid through adulthood, Mom would make this recipe. She would call and invite us over because she was making creole. That is all she would have to say. Great recipe with true Southern charm. God bless you, Mom.

Blue Ribbon Recipe

You know it's a delicious Southern dish when a recipe starts with baking drippings. This shrimp Creole recipe is a hearty dish that's full of sweet shrimp and fresh veggies. Okra, onion, celery, and tomato are the base for this dish and it's a marriage made in heaven. This has a true Southern feel, but like most Creole dishes, they are as diverse as the person cooking them. Even though this is a little different than other recipes, we loved this shrimp Creole.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For mom's shrimp creole

  • 3 md
    onions, chopped
  • 1 1/2 c
    celery, chopped (about 4 stalks)
  • 4 Tbsp
    bacon fat
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    each salt and pepper
  • 3 Tbsp
    chili powder (hot if you like)
  • 2 c
  • 1 can
    crushed tomatoes (28 oz, about 3 cups)
  • 2 Tbsp
  • 1 1/2 Tbsp
  • 1 1/3 c
    medium shrimp, cleaned
  • 1 1/2 c
    fresh okra, cut up in bite-size pieces

How To Make mom's shrimp creole

Test Kitchen Tips
We did let this simmer for an hour and added the shrimp in for the last 10 minutes. If you don't have bacon grease, butter is a good substitute. If okra is not in season, substitute with a 12 oz bag of frozen okra.
  • Saute celery, onion, and okra in bacon fat.
    Saute celery, onion, okra, and shrimp in bacon fat. (See step 4 for note on shrimp).
  • Tomatoes and seasonings added to the pot.
    Add tomatoes, chili powder, salt, pepper, vinegar, and sugar.
  • Pouring a water/flour mixture into the pot.
    Mix enough water and flour to make a creamy sauce. Add gradually remaining water. Simmer for 60 minutes.
  • Adding shrimp in the last 10 minutes.
    I know y'all are questioning the length of time cooking the shrimp. This is a very old recipe and the older ladies back in the day cooked everything possibly longer than needed. I added the shrimp at the end and it was wonderful. It is up to you.
  • Two bowls of Shrimp Creole served over rice.
    Mom always put it over brown rice and served it with a wonderful salad and garlic bread. Gosh, I hope you like it. We love it.