“This is the best recipe I have found for 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).” - by CHRISTYT
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Stir in onions and saute for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.
- Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.
Nutrition
Amount Per Serving (6 total)
- Calories
- 583 cal
- 29%
- Fat
- 28.7 g
- 44%
- Carbs
- 31.5 g
- 10%
Based on a 2,000 calorie diet
Share It
Reviews (31)
Rate This Recipe
"REVISED REVEIW Go Saints! Yes I'm from Nawlins myself and this is a good recipe except this way too much roux.That's the amount I use to cook a gumbo for 8-10 people!Try 1/4 that amount and brown it..." See more to a light tan color or even darker. Otherwise the end result will be way too floury and thick. I like to used chopped fresh tomatoes, especially in summer. I also add a little dry white wine. If you don't use Cajun seasonings add salt, black and red pepper to taste.PLUS chopped fresh basil and 1/2-1 tsp thymne. Adjust seasonings to taste after the ingredients have a chance to marry. Put your favorite Cajun Hot Sauce on the table."
Similar Recipes
Top<
previous recipe:
>
next recipe:
Want More?
Just swipe to see more like this.

