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New Orleans Shrimp Creole Recipe

New Orleans Shrimp Creole Recipe photo by Taste of Home

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This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. —Barbara Lindsey, Manvel, Texas

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New Orleans Shrimp Creole Recipe

Prep: 10 min. Cook: 50 min.

Yield: 12-14 Servings

10 50 60

Ingredients

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 pounds cooked medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

Directions

In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 cup) equals 210 calories, 8 g fat (3 g saturated fat), 161 mg cholesterol, 849 mg sodium, 13 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Shrimp Creole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p63

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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New Orleans Shrimp Creole

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(1-1) of 1 reviews

Reviewed on Jun. 24, 2010 by baminkc

Loved this recipe!!!!! Made it for just something to try different and my husband said it was one of the best dinners I have ever made. I cook a lot. Will make again great for anything.