The Pioneer Woman Tasty Kitchen
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New Orleans Style Shrimp Creole

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

This not just shrimp and tomato sauce, but a medley of creole flavors.

Ingredients

  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 cup Yellow Onion, Chopped
  • 1 cup Celery, Chopped
  • 1 cup Green Bell Pepper, Chopped
  • 2 cloves Garlic, Chopped
  • 3 Tablespoons Flour
  • 1 can 8 Ounce) Tomato Sauce
  • 1 can (14 Oz. Size) Chicken Broth
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons White Pepper
  • ⅛ teaspoons Cayenne Pepper
  • 1 pound Medium Shrimp, Peeled And Deveined
  • 1 teaspoon Lemon Juice
  • 2 whole Bay Leaves
  • 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

Preparation

1. In a black cast iron pot melt butter.

2. Add oil.

3. Over medium heat sauté all seasonings until wilted, about 5 minutes.

4. Add flour and blend well.

5. Add tomato sauce and broth.

6. Add black pepper, white pepper and cayenne pepper.

7. Bring to a low boil then reduce the heat and simmer for 30 minutes.

8. Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.

9. Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.

10. Serve over boiled rice.

11. Garnish with sliced green onion tops.

16 Comments

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Sonia Toppin-Dupuy on 3.14.2014

This was super-duper delicious!!!! Everyone loved it. I used to live in New Orleans, and this recipe is authentic.

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meme32 on 11.2.2010

I made this last night and it was soooo good. Husband and brother-in-law really liked it. However, they kept saying after each bite “Whoa, this has a kick to it.” It does, but isn’t that how creole suppose to be? I brought some to work to eat at lunch. Counting down to lunch time!

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Lisa Avant from "The Best From My Nest" on 5.2.2010

I’m making it this week! It’s been a long time since I’ve made Shrimp Creole because it been awhile since I have bought fresh shrimp. Anyway, I guess I should have when I could. So sad about the Oil Spill. Traumatic to say the least.

I took some shrimp from the freezer. They’re a bit on the small side but surely will do.

I’ll let you know how it comes out!

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bzarbee2 on 3.1.2010

OMG, my son made this recipe for his culinary class to cook at home. It was perfect exactly as writtten; the spice was perfect, not too hot, not bland. We will be adding this to our usual rotation for something different.
Thanks, Frank ! 5 stars

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laineyline on 2.25.2010

Made it last night. Very good, but next time I might add some cajun seasoning. Hubby and I really liked it.

6 Reviews

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GeorgiaPeachGAL on 3.8.2012

This was delicious! The only changes I made was I added a small red and yellow bell pepper and sub. creole seasoning for the cayenne.
So wonderful! I will definitely make this again! Great for a weeknight meal b/c it comes together so fast. I served it with brown rice.

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mamaparco on 2.14.2011

My husband loved it ( I don’t eat any seafood), just said was the sauce was just a touch runny so I will use a little more flour next time. Thanks for the great recipe!

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bowmanh23 on 2.9.2011

My husband and I love shrimp creole, but my daughter is not a big fan of seafood. So, I grilled some chicken in garlic and onion and used it instead. I also added a tablespoon of worcestershire sauce. It was unbelievable!

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babskitchen on 9.13.2010

This was so, so, so good. I followed the recipe exactly except I didn’t have any green peppers. Looking for something to sub it with, I threw in a can (4 oz.) of chopped green chilies. Really delicious with just the right kick. My husband had two big helpings!

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Sex, Food, and Rock & Roll on 7.10.2010

This was delicious. I used a whole beefsteak tomato instead of tomato sauce just because I needed to use it up, and it worked very well. Great recipe, very adaptable!

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