Recipe by CHRISTYT
"This is the best recipe I have found for Creole. It was given to me by a Cajun. You will not be disappointed! (I sometimes substitute frozen peeled cooked shrimp and it comes out great)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely chopped onion
finely chopped celery
finely chopped green bell pepper
1 (6 ounce) can
1 (10 ounce) can
diced tomatoes with green chile peppers
shrimp, peeled and deveined
ground black pepper to taste
salt to taste
chili powder to taste
hot sauce to taste
Go Saints! Yes I'm from Nawlins myself and this is a good recipe except this way too much roux.That's the amount I use to cook a gumbo for 8-10 people!Try 1/4 that amount and brown it to a light tan color or even darker. Otherwise the end result will be way too floury and thick. I like to used chopped fresh tomatoes, especially in summer. I also add a little dry white wine. If you don't use Cajun seasonings add salt, black and red pepper to taste.PLUS chopped fresh basil and 1/2-1 tsp thymne. Adjust seasonings to taste after the ingredients have a chance to marry. Put your favorite Cajun Hot Sauce on the table.
i served this at a dinner party, people either raved or didnt like it. not because it wasnt good but because it was to spicey for the taste buds. As a person who loves spicy food i gave two thumbs up!!!!!
Wow! Sooooooo yummy! I didn't have 3 pounds of shrimp so I added some chicken breast also... It made so much we ate it all week! And believe me, it was so good I didn't mind one bit ;) I will make this a regular meal.
I love to look for different recipes and this was a big hit, even the leftovers. I substituted cajun seasoning for the salt and chili powder and used only half the tomato paste. I had so much sauce that I refrigerated half of it and made a chicken, sausage and okra gumbo with it a few days later. Just as tasty.
I cut the oil and floup in half. I used two pounds of shrimp and I thought that was plenty. I would add the chili powder and some spice while it is cooking instead of at the end. Overall I liked this recipe and will make it again.
Came out great loved it.. will have it again soon.. thank you Ken
Great recipe. I used it for a Mardi Gras celebration at church and it was a hit. Served 80-90 people. Very easy and fun to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Excellent Shrimp Creole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 258
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make grill-free New Orleans-style barbequed shrimp.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
This classic shrimp dish features a garlicky, addictive sauce.