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Shrimp Creole

[ 2 ] October 7, 2008 |

Shrimp Creole Recipe

shrimp creoleShrimp Creole is another favorite Cajun/Creole dish.  Traditionally, Shrimp Creole is a Creole recipe from New Orleans.  Shrimp Creole only differs slightly from Shrimp Etouffee in that tomato sauce is added to the Roux and great big jumbo Gulf of Mexico shrimp of course. When it comes to recipes for shrimp, this is about as easy a Cajun recipe as you’ll ever find. Let’s get cooking!


Fresh Gulf Shrimp

Fresh Gulf Shrimp

Shrimp Creole Ingredients

2 pounds large shrimp (peeled and de-veined)
2 (8 ounce) cans tomato sauce
1 (10 ounce) can Rotel tomatoes
1 stick of butter
½ cup all-purpose flour
4 cups Cajun Trinity with minced garlic
6-8 cups vegetable stock (or chicken stock)
1 cup rice
Olive oil
Green onions chopped for garnish
Tony Chachere’s Creole Seasoning
Tabasco sauce to taste

Making the Roux

Making the Roux

How to Make Shrimp Creole

As with all Cajun recipes, you start with a Roux. But, first we need to sauté our Cajun Trinity and garlic.

Place 2 tablespoons olive oil in a large Dutch oven or 6 quart pot.

On medium heat, sauté the Cajun Trinity until vegetables are wilted and tender.

Pour into a side bowl and set aside.

For the Roux – melt 1 stick of butter on medium heat.

Gradually add ½ cup flour and stir constantly until a light golden color.

cajun trinity ingredients

Cajun Trinity Ingredients

Carefully mix in Cajun Trinity and stir as to not stick or burn.

Add 6-8 cups stock. Bring to a boil. Lower the heat to medium and simmer for 15 minutes.

Add Rotel, tomato sauce, and Tony Chachere’s Creole Seasoning.

Simmer another 10-15 minutes.

Add shrimp. Cook another 10 minutes.

Make rice according to package directions.
1 cup rice + 2 cups water + 20 minutes = cooked white rice.

Serving Suggestions for Shrimp Creole

Serve Shrimp Creole over mound of rice in a deep plate or bowl. Garnish with chopped green onions. Also, Shrimp Creole is wonderful with crusty French bread for dipping.

Remember cooking from scratch is so easy and very rewarding. Bon Appétit!

beryl and alex


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Category: Seafood

About Beryl: View author profile.

Comments (2)

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  1. Perry says:

    Hey Mike: I just watched your Shrimp Po Boy video it was great.Thats going to be on my Saturday menu for sure. Hey Mike does Beryl have a receipe for Bouldin Balls,if so can you email it to me.

  2. Jessie says:

    Hello Mr. and Mrs. Stokes,
    Found your website and really enjoy your videos. My folks were both born and raised in Brooklyn and Bronson, Texas and also lived in Pineland, Texas for several years and I really enjoy cooking and eating Cajun based recipes. Guess because of the close proximity to Louisiana. My wife is Hispanic and I am an excellent cook and have also mastered several truly Mexican dishes (carne guisada, posole, menudo, caldo de res, chile colorado and the list goes on and on). I so much want to open my own resaturant and serve both Cajun and mexican inspired dishes because I feel there truly is no better cuisine on this earth! Hope to meet you two someday and exchange stories about food! You seem like really down to earth people like us that really enjoy life, cooking and food and appreciate what we have been given. Wish you all the best and all the success! Look forward to more videos and recipes. Love to exchange recipes sometime!

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