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Shrimp Creole
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A delicious spicy creole dish served over steamed rice.

Patty Johnson


  • 5 tbsp (70 ml) shortening
  • 5 tbsp (70 ml) flour
  • 3-1/2 lbs (1.6 kg). raw shrimp, shelled and deveined
  • 1/2 cup (125 ml) celery, chopped
  • 1/4 cup (60 ml) green pepper, chopped
  • 1 large onion, chopped
  • 8 green onions, chopped
  • 1 tsp (5 ml). hot sauce (like Tabasco or Texas Pete)
  • 1 tsp (5 ml). Worcestershire sauce
  • 1 8 oz (224 grm). can tomato sauce
  • 1 8 oz (224 grm). can of water
  • salt, red and black pepper, garlic (all to taste)
  • Heat skillet with shortening.
  • Add flour.
  • Cook on medium heat, stirring constantly, until rich dark brown.
  • Add chopped onion, garlic, celery, green pepper.
  • Add tomato sauce and can of water.
  • Season with sauces, salt, peppers.
  • Simmer 30 minutes.
  • Bring up to a boil and add raw shimp.
  • Cook 20 minutes more.
  • Serve over steamed rice.
  • NOTE: If you want to reduce the amount of servings adjust the amount of shrimp leaving the rest of the recipe the same.
We have used this recipe in our family for over 40 years. It was given to my Mother by a friend from New Orleans. Add a salad and some crusty garlic bread and you have a feast.

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