New Orleans Shrimp Creole

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4-6
  • About This Recipe

    “This is my “superbowl fancy food” for my husband. I got the recipe from a Mardi Gras party. Great over rice or with hot buns.”

    Ingredients

  • 8slicesbacon, diced
  • 1/2 cupchopped yellow onion
  • 1/2 cupchopped green onion
  • 1 1/2 cupschopped green bell peppers
  • 1cupchopped celery
  • 1clovegarlic, minced
  • 2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
  • 3tablespoonstomato paste
  • 1/2 cup chicken stock or 1/2 cupbroth
  • 1/4 cupred wine vinegar
  • 1/2 teaspoondry mustard
  • 4dropsTabasco sauce
  • 1teaspoonsalt
  • fresh ground pepper
  • 1/2 cupdry red wine
  • 1lblarge raw shrimp, peeled and deveined
  • Directions

  • In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
  • With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
  • Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
  • Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
  • Return bacon to pan.
  • Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
  • Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
  • Reviews

  • “This was fabulous!Sauce thickened up to consistency of tomato paste during20 minute simmer, but waited it out to add more liquid as you add 1/2 cup wine at end.It was still a bit thick after that so I splashed in about 1/4 cup more chicken stock.Also, I added more Tabasco and 1/4 teaspoon crushed red chili pepper while sauce was simmering.Easy, quick and very tasty!”

  • “This is an absolutely incredible recipe! It smelled so good while it was cooking that I couldn’t wait for my husband to come home for supper, so I ate without him!I served it with rice, and I seriously doubt there will be any leftovers tonight! This is a money saving recipe too because I’ll save the airfare to New Orleans! I have New Orleans cuisine right here in my own home!This is a keeper, Izzy.Thanks for sharing!”

  • “Wow, this was so fine. I made your shrimp creole as a suprise for my husband’s birthday. It is one of his favorite dishes. We both thought it was outstanding and the seasonings took us right back to our time spent in New Orleans. The only addition was some crushed red pepper to increase the heat. Thanks for a wonderful recipe.”

  • “Awesome creole recipe. The only change I made was to use 3 cloves of minced garlic. Otherwise, I thought it was perfection. Mildly spicy which works for my young ones. My husband doctored his up with extra Tabasco. My whole family got in on the action too and gave it a high 5-star rating. Thanks Izzy for sharing this.”

  • “YUM!!! This was delicious!I served it over steamed rice.My 18 month old went crazy!He loved it!I couldn’t find plum tomatoes at the store, so I just used regular whole stewed tomatoes.I also used Chipotle Tabasco instead of regular.I took the suggestion in one of the reviews, and added 1/4 cup more chicken broth than listed in the recipe.It was perfect!Thanks for the great recipe!”

  • “Izzy,Finally got around to trying this recipe,and am I ever glad I did!!!!My husband went balistic over it.Can’t afford the large shrimp,used the small instead,but it was wonderful.Thanks soooooo much,this is a keeper.Darlene Summers”

  • “I’m reviewing this because of the negative reviews.There are quite a few dishes my husband and I did not care for but that is the difference in people’s taste so I would never leave a bad review.I thought this was the best Creole dish I’ve ever made from scratch.If you start out making a Roux, as the one reviewer said, I would think it would be more of an Etouffee.I did use my whole small can of tomato paste and used turkey bacon, but we loved it and made two meals from it.Thank you very much!”

  • “Was Quite good. I simmered mine coveredd part of the time so it wouldn’t get too thick. Worked great. Next time will do as other reviews and some crushed red pepper.”

  • “Sorry I found it lacking in flavor, needed more garlic, spices etc.It was most disappointing.Being from a French background and having had the pleasure of eating in New Orleans, I think the recipe too a wrong turn somewhere.”

  • “Flavor was nice, like others we added more heat at the table, was mild enough for my 2 year old to eat….only gave 3 stars however because my house absolutely stunk for 2-3 days after making this dish!”

  • “This was delicious and easy to prepare.Thanks for this different tasty recipe.”

  • “Finally a creole recipe we like. So many have thickening and not to our taste at all.This thickens naturally and clings perfectly to the shrimp. Could cook at little less so shrimp does not toughen. Not often I rate a recipe with a 5 …..but this is certainly worth it.Thanks….”

  • “So easy to make and absolutely delicious!I went a little heavy on the Tabasco Sauce but that’s just my personal preference.Couldn’t have asked for a tastier Shrimp Creole!”

  • “This recipe is awesome!!! I thought I had reviewed it but found out I didn’t when I looked for it for dinner tonight.I have made it with shrimp and tonight I am using turkey kielbasa. The sauce thickens perfectly to cling to the rice.The only thing I did different was to add gumbo file, more garlic, and okra to suit our taste. This one is a keeper!!!!”

  • “This is not good. It is nothing like authentic cajun creole. (Authentic cajun food begins with making a roux.) I think the vinegar and wine make it taste funny. Not for us.”

  • “We loved this Creole!Just the right amount of everything for us!”

  • “This comes close to what I eat sometimes in portugeese restaurant. I am happy I found it. I ofcourse modify it a lot. Add gumbo file, double the tomato sauce, omit tomato past and with lack of onion omit that one too. Also I add red peper taste that is sold in arabic stores. Came out very nice!!”

  • “MMMM!Very good.”

  • “Excellent shrimp creole!DH and I enjoyed this very much for dinner last night.Added more Tabasco, as we like things zippy, and used fresh tomatoes with their juices.We would definitely have this again.Thanks!”

  • “This was the first time I ever made shrimp creole.It was fantastic!My husband asked me to make it again when his family came over!I made it just as written.Perfect!!!Thank you!”

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