Shrimp Creole
Shrimp Creole is good the first day, but it’s even better the next day!
Shrimp Creole
Shrimp Creole is good the first day, but it’s even better the next day!
This is the best recipe we have found for Shrimp Creole. You will not be disappointed! (We sometimes substitute frozen peeled cooked shrimp and it comes out great.)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Creole
Ingredients
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- 2/3 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 cups finely chopped onion
- 6 cloves garlic, diced
- 1 cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 2 bay leaves
- 1 lemon, juiced
- 1 (6-ounce) can tomato paste
- 1 (10 ounce) can tomatoes, drained and chopped
- 3 pounds shrimp, peeled and deveined
- 1 tablespoon Worcestershire sauce
- Ground black pepper (to taste)
- Salt (to taste)
- Chili powder (to taste)
- Tabasco sauce (to taste)
Instructions
- In a large skillet, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown.
- Stir in onions and sauté for 2 minutes.
- Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.
- Cook slowly until shrimp are pink and tender; stirring occasionally.
- Season with salt, pepper, chili powder and Tabasco sauce to taste.
Notes
Chicken, rabbit or crawdads may be substituted for shrimp.
