Shrimp Creole
Shrimp Creole is a flavorful dish originating from Louisiana, traditionally made with shrimp simmered in a rich tomato-based sauce that includes ingredients like bell peppers, onions, celery, bell pepper, garlic, and a blend of spices such as bay leaves, chili powder and Tabasco Sauce.
Usually served over rice, this dish embodies the essence of Creole cuisine, combining seafood with robust, aromatic seasonings to create a hearty and satisfying meal.
Shrimp Creole is good the first day, but it’s even better the next day!
PrintShrimp 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: Entree
- Method: Stovetop
- Cuisine: Creole
Ingredients
- 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.
