Shrimp Creole

Lynette !


Classic Southern dish. I got this from my ex-husband's best friend's mother when we went to visit in the Garden district in New Orleans.


★★★★★ 2 votes

35 Min
1 Hr 45 Min
Stove Top


  • 3-4 lb
    unpeeled medium-size fresh shrimp
  • 1/4 c
    vegetable oil
  • 1/4 c
    all-purpose flour
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 3/4 c
    chopped green onions
  • 1 large
    green bell pepper, chopped
  • 3 clove
    garlic, minced
  • 16 oz
    can italian style tomatoes, undrained and chopped
  • 8 oz
    can tomato sauce
  • 6 oz
    can tomato paste
  • 1 c
  • 1 1/2 tsp
  • 1 tsp
    freshly ground black pepper
  • 1/2 tsp
    ground red pepper
  • 2
    bay leaves
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    worcestershire sauce
  • 2 dash(es)
    hot sauce
  • 1 Tbsp
    chopped fresh parsley
  • ·
    hot cooked basmati rice

How to Make Shrimp Creole


  1. Peel and devein the shrimp; set aside and keep cold.
  2. Combine the oil and flour in a large Dutch oven; cook over medium heat, stirring constantly until the roux is caramel colored (about 15 minutes).
  3. Add the onion, celery, green onions, green pepper, and garlic; cook stirring frequently, for 15 minutes or until tender.
  4. Stir in the tomatoes and the next 10 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
  5. Add the shrimp and simmer 10 minutes or until the shrimp turns pink. Remove and discard the bay leaves. Stir in parsley, if desired. Serve over the hot basmati rice.

Printable Recipe Card

About Shrimp Creole

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Heirloom
Hashtag: #shellfish

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