Shrimp Creole Recipes

Category Main Dishes
Shrimp creole is most likely New Orleans' most famous dish of creole origin. This page contains shrimp creole recipes.


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Growing up in the Deep South, I enjoyed the many seafood dishes my father made including crawfish or seafood gumbo, shrimp stuffed bell peppers, squash and shrimp, and piles of boiled crab and shrimp. Another dish he made often, because it is quick and easy was his version of shrimp creole. This is a variation on that long ago meal.

Total Time: 20-25 minutes, not including peeling shrimp

Yield: 5-6 servings


  • 1 lb peeled and deveined shrimp, cut in half crosswise ($5.00)
  • 1 medium onion, diced
  • 1 Tbsp olive oil
  • 2 cans petite diced tomatoes ($2.00)
  • 1/4 tsp garlic powder
  • 1-2 tsp Tony Chachere's Original Creole Seasoning, depending on spicy level desired
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • salt and black pepper to taste
  • Louisiana hot sauce, optional
  • 1 small to medium bell pepper, chopped (I didn't have one so made without)

Serve over rice.



  1. Peel and devein shrimp. Mine were sold already deveined. Cut in half, if desired. I did to spread them out in the sauce more evenly.
  2. Peel and chop onion (and bell pepper).
  3. Cook onion (and bell pepper) in olive oil until onion is translucent and bell pepper begins to soften.
  4. Add shrimp and cook until they turn pink.
  5. Add tomatoes, garlic powder, Tony's, oregano, and bay leaf.
    Stir to blend.
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  7. Bring to a boil then cover and simmer for 15 -20 minutes.
  8. Serve over rice. Enjoy.
Comment Pin it! Was this helpful? 2

One of the very few dishes I've never even tried tasting before is Shrimp Creole. Well, a neighbor of mine brought some over yesterday afternoon. I liked it so much that I asked for his recipe and am sharing it here with you. Serve over your favorite rice.


  • 2 1/2 Tbsp. vegetable oil
  • 3/4 cup white onions, diced
  • 1/3 cup green bell pepper, diced
  • 1/3 cup celery, diced
  • 1/2 tsp. minced garlic
  • 1 1/3 cups canned diced tomatoes
  • 1 lb. medium cooked shrimp, thawed if frozen
  • 1/3 cup water
  • 1 bay leaf
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
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  • 1 tsp. salt
  • 1 1/2 Tbsp. cornstarch mixed with 3 Tbsp. water
  • Rice


Heat the oil in a large pot on medium high; add onions, bell pepper, celery, and garlic and sauté until the vegetables are soft and translucent, about five minutes.

Stir in the tomatoes, water, bay leaf, paprika, cayenne pepper and salt, bring to a boil; reduce heat to low and simmer, stirring occasionally for 30 minutes.

Stir in the shrimp and continue to simmer, covered, until shrimp is heated through, about 3 to 4 minutes.

Bring to boil, stir in cornstarch and water mixture and cook 2 to 3 minutes, stirring constantly. Remove from heat, discard bay leaf and serve over rice.

By Deeli from Richland, WA

Comment Was this helpful? 1

Place these in skillet with small amount of grease. Cook until okra is brown; sprinkle flour over mixture to help brown and thicken. Add 1 can stewed tomatoes and water to desired consistency.

Comment Was this helpful? Yes

Saute' first 3 ingredients in bacon drippings until onions are golden. Add tomato paste, tomatoes, seasonings and herbs.


Simmer for about 40 minutes until thickened. Add shrimp and salt. Simmer for 15 minutes.

Comment Was this helpful? Yes


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

October 28, 2010


  • 1 1/2 cups chopped onion
  • 1 cup finely chopped celery
  • 2 medium green peppers, finely chopped
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 can tomato sauce
  • 1 cup water
  • 2 tsp. parsley
  • 1 tsp. salt
  • 1/8 tsp. cayenne red pepper
  • 2 crushed bay leaves
  • 16 oz. fresh or frozen cleaned raw shrimp
  • 3 cups hot cooked rice


Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10-20 minutes or until shrimp are pink and tender. Serve over rice. Serves 6,


By Robin from Washington, IA

Comment Was this helpful? Yes

May 27, 2009


  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 clove minced garlic (or more)
  • 3 Tbsp. Shortening
  • 1 (16 0z.) can tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 Tbsp. Worcestershire
  • 1/2 to 1 tsp. chili powder
  • dash of bottled Tabasco sauce
  • 2 tsp. cornstarch
  • 12 oz. frozen shrimp, thawed
  • 1/2 cup chopped green pepper


Cook onion, celery, garlic in oil until tender. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Simmer uncovered 45 minutes. Mix cornstarch with 1 Tbsp. Water, stir into sauce. Cook and stir until thick. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over rice.

By Trudy from Springfield, IL

Comment Was this helpful? Yes

May 27, 2009


  • 1/2 cup chopped pepper
  • 1/2 cup chopped onion
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tsp. canola oil
  • 1 cup clam juice or chicken broth
  • 1/4 cup tomato paste
  • 2 tbsp. minced fresh parsley
  • 1/2 tsp. seafood seasoning
  • 1/2 tsp. dried thyme
  • 1/4 tsp. pepper
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1/2 lb. uncooked medium shrimp ( I use cooked shrimp)
  • Hot cooked rice


In a large skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth, and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat, stir in shrimp. Simmer uncovered, for 15 - 20 minutes, or until slightly thickened. Reduce simmering time if using cooked shrimp if desired. Serve over rice.

Source: A friend, Francoise

By Raymonde from North Bay, Ontario

Comment Was this helpful? Yes
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