Shrimp Creole
  • 1.5 lb. smaller shrimp, peeled and deveined
  • For the roux:
  • ¼ cup bacon fat (or vegetable oil)
  • 1 cup onion, diced
  • ¼ cup flour
  • 1 teaspoon tomato paste
  • For the Sauce:
  • 1 cup celery, chopped
  • 1 cup bell pepper, chopped
  • 3 cloves garlic, diced
  • 2 14.5 oz, cans of diced tomato with juice (or 3 cups peeled, seeded, & diced fresh ones)
  • 1 8 oz. can of tomato sauce
  • 3 cups seafood stock
  • 1 bay leaf
  • 3 tablespoons chopped thyme leaves (or two dried)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon freshly grated nutmeg (optional)
  • salt to taste
  • Green onion, chives, or parsley for garnish
  • white rice
  1. Peel & devein shrimp, set aside
  2. Melt the fat in a pot and add the onions, stirring until brown.
  3. Stir in the flour and cook over medium heat until the roux is brown, then add the tomato paste and cook for another minute.
  4. Add the celery, bell pepper, and garlic and cook for 2 to 3 minutes.
  5. Add two cups of the stock and fully incorporate, then add the tomatoes, tomato sauce, and all other seasonings.
  6. Cover and cook over low heat for 20 minutes. Check for thickness and add more stock if necessary.
  7. Once the thickness is to your liking, add the raw shrimp, cut the heat, cover and let steam for 10 minutes.
  8. Taste the sauce and add a teaspoon of sugar if too tart and salt if necessary.
  9. Chop garnish and serve with rice.
Recipe by The FrangloSaxon Cooks at