Shrimp Creole as made in New Orleans Recipe

Name: Shrimp Creole as made in New Orleans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs small to medium shrimp, peeled & deveined; 3 medium yellow onions, chopped fine; 2 stalks celery, chopped fine; 2 small bell peppers, chopped fine; 6 cloves garlic, minced; 12-¾ cup fresh curly-leaf parsley, chopped fine; ⅛ cup Crisco; 1 tablespoon flour or 1 tablespoon Bisquick; 1 (8 ounce) can Hunts tomato sauce; 2 (6 ounce) canshunt's tomato paste; 1 (15 ounce) canhunt's tomato puree; water, if needed; 2 bay leaves; 1 dash thyme; 3 fresh hot peppers (such as Thai); salt; hot rice

Servings: persons

4 -5 lbs small to medium shrimp, peeled & deveined
3 medium yellow onions, chopped fine
2 stalks celery, chopped fine
2 small bell peppers, chopped fine
6 cloves garlic, minced
12-¾ cup fresh curly-leaf parsley, chopped fine
⅛ cup Crisco
1 tablespoon flour or 1 tablespoon Bisquick
1 (8 ounce) can Hunts tomato sauce
2 (6 ounce) canshunt's tomato paste
1 (15 ounce) canhunt's tomato puree
water, if needed
2 bay leaves
1 dash thyme
3 fresh hot peppers (such as Thai)
salt
hot rice

1
Add Crisco to heavy dutch oven.
2
Heat.
3
Add onions, celery and bell peppers.
4
Saute until soft and onions are clear.
5
At this time add flour or Bisquick, and stir into cooked veggies cooking just until cooked through.
6
After a final good stir add tomato sauce, paste, and puree.
7
Stir well to make it all smooth.
8
Now add garlic, parsley, bay leaves, thyme, hot peppers and salt.
9
Cover and cook for about 45 minutes on medium/high fire, stirring often.
10
Then the shrimp can be added and the cover left off so that the juices from the shrimp will cook off and not make the dish too watery.
11
Cook for about 20 minutes and serve over hot rice.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 -5 lbs small to medium shrimp, peeled & deveined, 3 medium yellow onions, chopped fine, 2 stalks celery, chopped fine, 2 small bell peppers, chopped fine, and more.

Yes, Shrimp Creole as made in New Orleans falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Creole as made in New Orleans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions