Classic Shrimp Creole

Serves 6

Shrimp Creole is perhaps the most renowned Creole dish. This preparation may seem different because of it’s roux base, however, it is actually more authentic than the typical tomato sauces you see. Spices may be adjusted to fit your taste.


  • 1-1/4 cup flour
  • 1 cup vegetable oil
  • 2 - 15 oz. cans crushed tomatoes
  • 1 small can tomato paste
  • 1 medium onion, chopped roughly
  • 1 medium green pepper, chopped roughly
  • 3 ribs of celery, chopped roughly
  • 1 bunch scallions, chopped
  • 1 small bunch of parsley, chopped
  • 2 Tbs. chopped garlic
  • 4 cups shrimp or chicken stock
  • 1/2 cup red wine
  • 3 oz. lemon juice
  • 3 bay leaves
  • 4 whole cloves
  • 1/2 tsp. ea. cayenne, paprika, chili powder, allspice, oregano, and thyme
  • 1 tsp. black pepper
  • 1 Tbs. salt
  • 1-1/2 lbs. shrimp peeled and deveined
  • white rice

Heat the oil in a heavy gauge pot over a high heat until it just starts to smoke. Then, gradually whisk in the flour and cook the mixture stirring constantly, until a peanut butter color is achieved. This mixture is called a roux and various types are used in Louisiana cooking. Add the onions, pepper, and celery to this mixture and cook two minutes. Next, add the garlic and cook one more minute. Add the seasonings, tomato products, scallions, parsley, wine, and stock and simmer for thirty minutes. When ready for service, add the shrimp and cook for approximately five minutes until the shrimp are cooked. Serve with white rice. Garnish with chopped scallions.