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New Orleans Shrimp Creole

TOTAL TIME: Prep: 10 min. Cook: 50 min. YIELD: 14 servings.
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

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

  • 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.
  • 2. 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.
  • 3. Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

Nutrition Facts

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

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