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Excellent Shrimp Creole

Excellent Shrimp Creole

This is the best recipe I have found for Shrimp 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.)


  • 2/3 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 2 cups finely chopped onion
  • 6 cloves garlic, diced
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • 2 bay leaves
  • 1 lemon, juiced
  • 1 (6 ounce) can tomato paste
  • 1 (10 ounce) can tomatoes, drained and chopped
  • 3 pounds shrimp, peeled and deveined
  • 1 tablespoon Worcestershire sauce
  • Ground black pepper to taste
  • Salt to taste
  • Chili powder to taste
  • Hot sauce to taste


  1. In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown.
  2. Stir in onions and sauté for 2 minutes.
  3. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.
  4. Cook slowly until shrimp are pink and tender; stirring occasionally.
  5. Season with salt, pepper, chili powder and hot sauce to taste.

Yield: 6 servings

Posted by Marla at Recipe Goldmine 2/18/2002 11:15 am.

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