Carolyn's Shrimp Creole

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a recipe that has evolved over the years. Note: you may substitute any fresh seafood such as clams or crab for the shrimp.

Ingredients Nutrition

Directions

  1. In a large stock pot, heat oil until hot, stir in flour.
  2. Cook flour stirring often until flour reaches a medium brown color.
  3. Add onions, peppers and garlic.
  4. Cook until soft.
  5. Add tomatoes, tomato sauce& paste, mix well.
  6. Cook about 5 minutes.
  7. Add salt, water, red& black peppers.
  8. Fry sausage in a separate skillet and drain excess fat.
  9. Add sausage and okra.
  10. Simmer about 1 hour.
  11. Add shrimp, cook 15 minutes.
  12. Serve with hot cooked rice.

Reviews

(3)
Most Helpful

It was wonderful. I actually skipped the okra, just because I don't like okra. I know it's key but it was still amazing without it.

Tammysbh December 14, 2008

Just GREAT. I did not have the sausage on hand or the tomato sauce, however I used a 28 oz can of crushed tomatoes for the tomato and sauce requirement. I used frozen okra as I could not find plain okra (without tomatoes). I think next time I will try it with half the amount of oil and flour as it was sort of thick. The taste was wonderful and I will be using this recipe again and again. Thanks for posting Ms Mysterygirl.

An American in Spain May 29, 2007

Loved, loved, loved this! I wasn't quite sure at first about having okra and sausage in shrimp creole, but this was just delicious. I may have cooked my roux a little darker than the recipe intended--it was chocolate-colored by the time I added the tomatoes--but I like the way it turned out with the darker roux. Other than that, I made this as written. I can't wait to have the leftovers for lunch tomorrow, because I'm sure this will be even better the second day!

JeriBinNC October 19, 2006

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