Cajun Shrimp Creole

This is a New Orleans classic.

  • 1/2 cup oil
  • 1/4 cup flour
  • 2 pounds raw shrimp, peeled and deveined
  • 1 pod garlic, finely chopped
  • 1/2 cup minced onion
  • 1/2 cup chopped green pepper
  • 2 Tablespoons chopped parsley
  • 1/2 cup warm water
  • 2 teaspoons salt (or less, to taste)
  • Tabasco to taste
  • 2 (8-ounce) cans tomato sauce
  • Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and saute 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice.

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    4 Comments so far »

    1. China said

      January 27 2011 @ 3:22 am

      This is a very easy recipe. Most recipes for this dish is to long and complicated I plan to make it this weekend. I will let you know how it turns out.

    2. jack l said

      January 17 2012 @ 8:30 pm

      I cooked your recipe today for dinner. I didn’t need two pounds of shrimp so I cut the recipe down. I don’t understand how you can simmer shrimp with no liquid for an hour. I added about one cup of water and simmered the food for about 15 minutes….It was great. Thank you.

    3. JACK L said

      January 18 2012 @ 11:55 am

      I felt that in reading over the ingredients and cooking time something didn’t make sense. I didn’t need 2 pounds and cut it down to my needs. I think a pod of garlic would have over powered the dish. Three cloves worked. I can’t imagine cooking (simmering) shrimp for an hour, a specially when there isn’t much to simmer. I added approximately a total of one and half cups of water.

      The dinner turned out great. Thank you for your guidance.


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