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cajun shrimp creole

Kster2033 avatar
Recipe by
Kathy Sterling
@Kster2033
Cypress, TX

I grew up eating shrimp Creole. I used to say my mom put it in my baby bottle. It was a staple in our home. My family had this often and my mother made the best. Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.

yield 4 to 6
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For cajun shrimp creole

  • 1 1/2 lb
    cleaned and de-viened medium shrimp
  • 1 c
    chopped onions
  • 1/2 c
    chopped green bell pepper
  • 4 clove
    garlic, minced
  • 1 c
    green onions, chopped
  • 1/4 c
    parsley, chopped
  • 1/2 c
    chopped celery
  • 1/2 c
    cooking oil
  • 1 can
    6 oz tomato paste
  • 1 can
    8 oz tomato sauce
  • 1 Tbsp
    sugar
  • 3 c
    water
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1 tsp
    red pepper (cayenne)

How To Make cajun shrimp creole

  • 1
    In a medium sauce pan, heat oil. Add onions, bell pepper, garlic, green onion, parsley, and celery and cook on medium high heat until onions and celery are tender.
  • 2
    Season shrimp with salt, black pepper and red pepper. Set aside.
  • 3
    Stir in tomato paste and tomato sauce and bring to a boil. Add sugar and water. Simmer for 40 minutes until vegetables are well done. Add more water if it is too thick.
  • 4
    Add shrimp and cook until desired tenderness, about 10 to 15 minutes. Serve hot over white rice, if desired.
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