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Grandma's Shrimp Creole

Raven Higheagle


My family is originally from Galveston, Texas. It was a tradition to go stay with my Meema's sisters every summer for at least 2 weeks. Later when I grew up and was pregnant with my daughter, her maternal Great Grandmother and Grandmother put together a recipe box for me of all their Cajun/Creole recipes. Funny thing was my daughters, Cajun father didn't eat seafood of any kind.


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Serves at least 10
15 Min
30 Min
Stove Top


  • 1/4 c
    bacon drippings
  • 3/4 c
  • 2 c
    chopped onion
  • 1 c
    chopped red bell pepper
  • 1/4 c
    chopped celery
  • 1 (8) oz
    can tomato sauce
  • 2 lb
    cleaned shrimp
  • 2 tsp
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    ground red pepper
  • 1 c
    or more hot water
  • 1 1/2 Tbsp
    fresh parsley, chopped
  • 1 1/2 Tbsp
    chopped green onion tops

How to Make Grandma's Shrimp Creole


  1. Make a golden brown rue with bacon drippings and flour in a large Dutch oven or heavy stock pot.
  2. Add onion, red bell pepper, and celery (otherwise known as the trinity) and cook slowly until tender, stirring frequently.
  3. Add the tomato sauce and cook over low heat for 20 minutes.
  4. Add shrimp, salt, black and red pepper. If mixture becomes dry add hot water. Cook 10 minutes longer. Remove from heat and add parsley and onion tops. Serve over cooked rice.

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