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New Orleans Shrimp Creole

New Orleans Shrimp Creole
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
12-14 ServingsPrep: 10 min. Cook: 50 min.

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
© Taste of Home 2013

2 of 2

New Orleans Shrimp Creole (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013