New Orleans Shrimp Creole Recipe

5 1 4
New Orleans Shrimp Creole Recipe
New Orleans Shrimp Creole Recipe photo by Taste of Home
Publisher Photo

New Orleans Shrimp Creole Recipe

Read Reviews
5 1 4
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.

Ingredients

  • 3 medium onions, chopped
  • 1 large green pepper, chopped
  • 2 celery ribs, chopped
  • 6 tablespoons butter or margarine, 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 chopped 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 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.
Originally published as Shrimp Creole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p63

Nutritional Facts

1 cup: 210 calories, 8g fat (3g saturated fat), 161mg cholesterol, 849mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 22g protein.

  • 3 medium onions, chopped
  • 1 large green pepper, chopped
  • 2 celery ribs, chopped
  • 6 tablespoons butter or margarine, 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 chopped stuffed olives
  • 1/2 cup chopped green onion
  • Hot cooked rice
  1. 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 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.
  2. 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.
Originally published as Shrimp Creole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p63

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baminkc User ID: 3187841 57241
Reviewed Jun. 24, 2010

"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."

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