Total Time
Prep 25 mins
Cook 35 mins

This recipe is all about New Orleans. Perfect for Mardi Gras or anytime. Great with lots of Tabasco. Delicious!

Ingredients Nutrition


  1. In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
  2. Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
  3. Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
  4. Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
  5. Mix the remaining chicken broth with the flour until it is smooth.
  6. Whisk it into the sauce and stir constantly for 5 minutes.
  7. Add the shrimp and cook just till shrimp turn pink and curl.
  8. Remove bay leaves before serving.
  9. Serve with steamed rice and Tabasco sauce, if desired.
Most Helpful

This was very good, I cut the recipe in half. I was looking for something to make with bagged frozen shrimp I bought on sale. This was perfect. Thank you so much.

Mikey Kone July 12, 2010

This was delicious shrimp creole. I let it simmer on the stove for a couple hours, so I didn't need to do the broth-and-flour thickener. I also reduced the cayenne pepper to 1/2 t. and that was still plenty spicy for everyone, and not too fiery for my 8 year old. I added a bit more Worcestershire sauce, too, and an extra can of diced tomatoes. Served over rice with sides of corn bread and salad. A hearty creole that smelled wonderful as it cooked and went together with handy ingredients. Winner!

vrvrvr March 08, 2010