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Bienville Grill Shrimp Creole



  • 4 tablespoons butter
  • 1 large onion, diced
  • 2 medium bell peppers, diced
  • 2 stalks celery, sliced
  • 2 tablespoons chopped garlic
  • 4 cups chicken or shrimp stock
  • 4 cups tomato sauce
  • 4 cups diced tomatoes
  • 3 bay leaves
  • 1 teaspoon thyme
  • Salt/white pepper to taste
  • Cayenne pepper to taste


  1. Sauté all vegetables in butter. Add remaining ingredients and simmer for two hours, adding water if too thick. If too thin, reduce over high heat. Add salt and pepper last.
  2. Add 1 pound peeled shrimp and 2 tablespoons butter to 1 quart Creole sauce.
  3. Simmer for 20 minutes.

Posted by LladyRusty at

Source: Chef Mike Hall - Bienville Grill - 13NEWS Lunchbreak Tuesday July 27th, 2000


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