Shrimp Creole from The United Tastes of Texas

Main Course

Recipe courtesy of The United Tastes of Texas by Jessica Dupuy

Serves 8

  • 3 lb. unpeeled, large raw shrimp, peeled and deveined 
  • 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
  • 6 Tbsp. butter, softened and divided 
  • 2 cups chopped onion 
  • 1 cup chopped green bell pepper 
  • 1 cup chopped celery 
  • 3 garlic cloves, minced 
  • 1 (28-oz.) can diced tomatoes
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • Hot sauce
  • 2 Tbsp. all-purpose flour
  • Garnishes: chopped green onions, chopped fresh parsley


Shrimp Seasoning: combine the following

  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Shrimp Creole

Click image to enlarge



Sprinkle shrimp with Shrimp Seasoning; set aside.

Melt 1/4 cup butter in a Dutch oven over medium heat. Add next 5 ingredients; sauté 20 minutes or until vegetables are tender and lightly caramelized.

Stir in tomatoes, bay leaves, and 2½ cups water. Bring to a boil over medium-high heal; reduce heat to medium-low, and simmer, uncovered and stirring occasionally, 15 minutes. Add Worcestershire sauce and hot sauce to taste.

Whisk together flour and remaining 2 Tbsp. butter. Add to tomato mixture, whisking until blended. Cook over medium heat 3 minutes or until thickened. 

Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove and discard bay leaves before serving.


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