Cajun Shrimp Creole

Kathy Sterling


I grew up eating shrimp Creole. I used to say my mom put it in my baby bottle. It was a staple in our home. My family had this often and my mother made the best.

Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.

☆☆☆☆☆ 0 votes
4 to 6
20 Min
1 Hr 15 Min
Stove Top


1 1/2 lb
cleaned and de-viened medium shrimp
1 c
chopped onions
1/2 c
chopped green bell pepper
4 clove
garlic, minced
1 c
green onions, chopped
1/4 c
parsley, chopped
1/2 c
chopped celery
1/2 c
cooking oil
1 can(s)
6 oz tomato paste
1 can(s)
8 oz tomato sauce
1 Tbsp
3 c
1 tsp
1 tsp
black pepper
1 tsp
red pepper (cayenne)


1In a medium sauce pan, heat oil. Add onions, bell pepper, garlic, green onion, parsley, and celery and cook on medium high heat until onions and celery are tender.
2Season shrimp with salt, black pepper and red pepper. Set aside.
3Stir in tomato paste and tomato sauce and bring to a boil. Add sugar and water. Simmer for 40 minutes until vegetables are well done. Add more water if it is too thick.
4Add shrimp and cook until desired tenderness, about 10 to 15 minutes.
Serve hot over white rice, if desired.

About Cajun Shrimp Creole

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Heirloom
Hashtags: #rice, #shrimp, #cajun, #creole