Carnival-Style Shrimp Creole

Prep Time: 1 Hour
Yields: 6 Servings

Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this is often seen on South Louisiana tables on Friday. Shrimp Creole is a perfect dish to serve friends and family before the next Mardi Gras parade.


  • 3 pounds (21–25 count) shrimp, peeled and deveined
  • ¾ cup vegetable oil
  • ¾ cup flour
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 2 tbsps minced garlic
  • 2 cups tomato sauce
  • 1 (10-ounce) can Ro*Tel Diced Tomatoes and Green Chilies
  • 1½ quarts shellfish stock
  • 1 cup chopped green onions
  • ½ cup chopped parsley
  • salt and cracked black pepper to taste
  • Louisiana hot sauce to taste

In a 2-gallon heavy-bottomed sauce pan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in tomato sauce and Ro*Tel. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions and parsley then cook 5 minutes. Season with salt and pepper. Serve over steamed white rice with a dash of hot sauce.

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