Shrimp Creole


This shrimp Creole recipe includes the typical Creole foundation of onion, celery, and bell pepper with a tomato sauce simmered to the desired thickness.


10 T butter
2 c onion (coarsely chopped)
2 c celery (coarsely chopped)
2 c bell pepper (green or red, coarsely chopped)
6 tomato (frehs, peeled)
3 lf bay leaf
1⁄4 t oregano
1 pn thyme
  seasoning (Creole seasoning for seafood)
2 c broth (fish stock)
60 shrimp (peeled and deveined)


  1. Melt 6 tablespoons butter in 3 quart saucepan over medium heat.
  2. Reserve 1/2 cup of each onion, celery and pepper for later. Add onion, celery and pepper and saute 10 minutes.
  3. Add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste and cook an additional 10 minutes.
  4. Stir in stock and bring to boil. reduce heat and simmer until sauce begins to thicken, about 45 minutes. remove from heat and strain; discard vegetables.
  5. Melt remaining butter in large saute pan over medium heat. Add reserved 1/2 cup onion, sprinkle wit sugar and saute until golden brown.
  6. Add reserved 1/2 cup celery and pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce and simmer gently 10 minutes.
  7. Add shrimp and cook just until heated through.


Serve shrimp Creole immediately over steamed rice.

6 servings
Preparation time
Cooking time
Total time
1 hour