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True Shrimp Creole

A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    6 servings


  • 1/4 cup all-purpose flour
  • 1/2 cup canola oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 4 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • Salt and pepper to taste
  • 2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
  • Hot cooked rice


  • In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes.
  • Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.
Nutrition Facts
1 each: 358 calories, 19g fat (3g saturated fat), 224mg cholesterol, 440mg sodium, 20g carbohydrate (10g sugars, 3g fiber), 27g protein.

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Average Rating:
  • Jeanne
    Jul 17, 2020

    "Teddy" it says 4 - 5 minutes to heat through

  • westernmom
    Feb 11, 2018

    I was disappointed, it turned into a mush of tomatoes with little flavor. I kept it over night as suggested and still did not improve. However, it makes a good sandwich spread.

  • DMiser66
    Jan 26, 2014

    LOVED it ! I used the little pearl onions and ADDED sugar snap peas! AWSOME !!!!!

  • lnason
    Jan 16, 2013

    I add cayenne pepper for a little kick

  • 4teddy
    Feb 8, 2012

    Heat for 45-50 minutes or until heated through? It would be "heated through" in 3 minutes. Poor directions!

  • Carol39110
    Nov 11, 2011

    This was much better than we expected. I do have a difficult time finding these large shells. WalMart carries them.

  • beekeeper100
    Mar 9, 2011

    I made this on Monday for Mardi Gras yesterday. This recipe is really really good. I did have to add some broth during cooking because it was drying out too much even on low heat. Since my hot sauce is rather wimpy I also added a scant 1/2 tsp. of cayenne. This will be the shrimp creole recipe I use from now on. Thanks for sharing it.

  • lnason
    Oct 21, 2010

    This is definitely a winner! I added cayenne pepper for more of a kick. I like it spicy.

  • naturelovertk
    Jun 12, 2008

    I took the liberty of adding polish sausage to the mixture and serving it on a bed of wild rice. (A true Polish Minnesotan!). I thought the meal was delicious! Thanks for sharing!