Shrimp Creole, My Version




  • 4 Tbsp butter
  • 2 Tbsp flour
  • 1-1/2 cups chopped onions
  • 1 cup chopped bell peppers
  • 3/4 cup chopped celery
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 cups peeled, chopped fresh tomatoes or 2 cups canned, chopped with their juice
  • 1 cup shrimp stock or chicken broth
  • 1 tsp salt
  • 1/4 tsp Cajun Chef Cayenne Pepper
  • 2 lbs medium Louisiana Gulf Shrimp, peeled and deveined
  • 2 tsp chopped parsley or Zatarains Parsley Flakes


Combine the butter and the flour in a medium heavy pot over medium-high heat. Stirring constantly for about for about 10 minutes, make a blond roux. Add the onions, bell peppers, celery, and garlic. Reduce heat to medium and cook the vegetables, stirring often, for about five minutes, or until they are wilted. Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook for about 10 minutes, stirring occasionally. Remove the bay leaves. Add the parsley and serve over rice. Serves 4 to 6.

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