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.
- 1 cup oil
- 1 cup flour
- 2 cups chopped onions
- 1 cup chopped bell pepper
- 2 cloves garlic, chopped
- 1 can tomatoes
- 1 can tomato sauce
- 2 cans tomato paste
- 6 cups water
- 1 tablespoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon black pepper
- 2 cans okra
- 2 lbs raw shrimp, peeled & deveined
- 1 lb smoked sausage, thinly sliced
- hot, cooked rice
- In a large stock pot, heat oil until hot, stir in flour.
- Cook flour stirring often until flour reaches a medium brown color.
- Add onions, peppers and garlic.
- Cook until soft.
- Add tomatoes, tomato sauce& paste, mix well.
- Cook about 5 minutes.
- Add salt, water, red& black peppers.
- Fry sausage in a separate skillet and drain excess fat.
- Add sausage and okra.
- Simmer about 1 hour.
- Add shrimp, cook 15 minutes.
- Serve with hot cooked rice.
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.
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.
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!