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Monday, February 20, 2012

New Orleans Shrimp Creole

This is a great dish for Mardi Gras...or any other time for that matter!  Most Shrimp Creole you get in restaurants outside of New Orleans is not very flavorful...usually a bit bland.  This dish was adapted to my taste from a Paul Purdhomme recipe, and it is very good!  NOTE: I make the sauce and let it sit for about an hour so spices marry well, then I add the shrimp and finish cooking.  Add a green salad, and a crusty baguette, and you have a great tasting meal!

2# raw shrimp, peeled and deveined
6-8 cups cooked white rice
2 TBS bacon grease
1 ¼ C chicken stock
1 ¼ C onions, finely chopped
1 C celery, finely chopped
¾ C bell pepper, finely chopped
2 TBS butter
1 tsp. garlic, finely minced
1 bay leaf
½ tsp. salt
½ tsp. white pepper
½ tsp. cayenne pepper
½ tsp. black pepper
¾ tsp. Tabasco sauce
1 tsp dried thyme
¾ tsp. dried basil
1 ½ C finely diced canned tomatoes
1 can tomato sauce
1 tsp. sugar

Wash, peel and devein the shrimp; refrigerate until needed. Sauté vegetables in bacon grease until soft; add butter. Add garlic, bay leaf, salt and all peppers; stir well. Then add rest of spices, including Tabasco, and stock. Cook over medium heat about 5 minutes to allow seasonings to marry; stirring occasionally. Add tomatoes, tomato sauce and sugar; simmer for 30 minutes. Add shrimp, stir well. Simmer about 5-10 minutes just until shrimp are plump and pink. To serve, center 1 C cooked white rice on plate, and spoon Shrimp Creole over.
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  1. Bacon grease? I'm in!


    1. hahaha! I agree. I just joined your blog...just have to follow a bacon lover! :) Patsy

  2. Replies
    1. It is tasty..just adjust the heat to your taste.

  3. Bacon and some heat, this is the recipe for me! Thank you so much for sharing at Mix it up Monday :)

    1. Thank you for hosting, Lisa. Bacon and heat...that works for me too! :)