Louisiana Shrimp Creole II

Louisiana Shrimp Creole II

220 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Katrina Berry
Recipe by  Katrina Berry

“Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 servings



  1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Share It

Reviews (220)

Rate This Recipe
Kali Somerville

Kali Somerville

This was a great "base" recipes for shrimp creole. As one user stated, the sauce just tasted like tomatoes. I used a 28oz can of crushed tomatoes and tomatoe paste for the sauce. I also had to add aaaaaalot of seasoning to the sauce to give it some flavor. I added paprika, extra worsteshire, red pepper flakes, seasoning salt and a healthy amount of old bay. I added these ingredients a little at a time unti the creole was very flavorful and spicy. Also, after peeling the shrimp I added a little salt and pepper and let them marinate in the fridge with hot sauce for about 20 minutes. Overall, this recipe was great, however if you like your food flavorful you'll need to add a lot of seasonings.



this is a good, easy recipe and it contains what we old cajuns call the "holy trinity", celery, bell peppers and onions. if you can, only buy shrimp exactly the way they came out of the sea, put the shells and heads in 2 cups of water and boil down until you get about 1/8 of a cup and add it to the mixture, it will add much more shrimp flavor, also, folks outside of the area continue to believe that everything we eat is "hot", when we say "spicy" we mean that our food uses many types of spices, not just chili powder or hot sauce



The 2T of cornstarch is too much. Both my husband and I thought the sauce was too thick. I'll try it again with less cornstarch next time.

More Reviews

Similar Recipes

Spicy Shrimp Creole

Spicy Shrimp Creole

Creole Shrimp

Creole Shrimp

Shrimp Creole III

Shrimp Creole III

Excellent Shrimp Creole

Excellent Shrimp Creole

Creole Shrimp and Pasta Meuniere

Creole Shrimp and Pasta Meuniere

Shrimp Creole IV

Shrimp Creole IV


Amount Per Serving (5 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 677 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Spicy Shrimp Creole


next recipe:

Excellent Shrimp Creole