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
Recommended: 34 Best Mardi Gras Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Shrimp Creole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p63
Reviews forNew Orleans Shrimp Creole
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."