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


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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)

How to Make Cajun Shrimp Creole


  • 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.

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About Cajun Shrimp Creole

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

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