Shrimp Creole

Shrimp Creole

Are you ready to tantalize your taste buds with a delicious and flavorful dish? Look no further than this mouthwatering Shrimp Creole recipe that will transport you straight to the heart of Louisiana with its bold and zesty flavors.



  • ¾ cup flour
  • ½ cup hot oil 
  • 2 cups onion chopped
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped
  • 2-3 cloves, garlic, chopped
  • 3 lbs. Shrimp, peeled and deveined
  • 2 cans tomato sauce
  • 1 can Rotel tomatoes or Spicy Stewed Tomatoes
  • Salt and pepper to taste
  • Green onion tops and parsley



First make a roux with the oil and flour, cooking only until it is a golden brown. When it reaches this stage, add about ½ cup of each of the seasonings. Saute on low fire for a few minutes, then add tomato sauce and Rotel and simmer 5 minutes more. Stir once in a while. Slowly add about 2 quarts water, checking consistency. (This recipe should be thicker than gumbo, yet eaten with a spoon.) Let simmer about 15 minutes, then add remaining seasonings. Simmer 10 more minutes, then add seafood. Cook about 10-15 more minutes on low fire. Add onion tops and parsley, salt and pepper. Fresh sauteed mushrooms may be added. Serve over hot rice.

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