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The ultimate comfort meal: shrimp creole

As we leave the last of the winter weather behind, it’s the perfect time to savor some home-cooked goodness. This simple shrimp creole recipe, featuring delicious Gulf seafood, can be doubled if you want to make it for a crowd or large family. Enjoy!


  • Serves: 6
  • Prep time: 30 minutes
  • Cook time: 30 minutes


For the rice

  • 6 cups water
  • 2 teaspoons salt
  • 3 cups long-grain white rice

For the shrimp creole

  • 1 stick of butter
  • 2 cups onions, chopped (approximately one to two large onions)
  • 1 1/4 cup green bell peppers, seeded and chopped (approximately two bell peppers)
  • 1 cup celery, chopped (approximately four stalks)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1 can (28 ounces) whole peeled tomatoes
  • 2 teaspoons garlic powder
  • 2 tablespoons flour
  • ½ cup water, more if needed
  • 2 cups shrimp or chicken stock
  • 2 pounds small 60-count shrimp, peeled and deveined
  • 1 tablespoon Slap Ya Mama Cajun seasoning
  • 1/2 cup green onions, thinly sliced


  1. Bring water to a boil in a large pot over high heat. Add salt and rice to the water and stir. Cover and reduce the heat to low or medium low. Cook the rice covered for about 20 minutes or according to package instructions. Remove rice from heat and fluff with a fork. Keep covered until ready to serve.
  2. While the rice is cooking, make the shrimp creole. In a large pan, set over medium heat, add the butter. Once the butter melts and is foamy, add the onions, bell peppers and celery to the pan. Next, add the salt and cayenne pepper. Cook until soft, six to eight minutes.
  3. Add the bay leaves, tomatoes and garlic powder to the pan; stir to combine. Cook on high, then bring to a simmer for 15 minutes.
  4. In a small bowl, whisk together the flour and water and add it to the tomato sauce in the pan. Cook for five minutes. Add the shrimp stock.
  5. In a large bowl, season the shrimp with the Slap Ya Mama seasoning and toss to coat. Add the shrimp to the pan and cook until they are cooked through and pink on the outside, seven to eight minutes. The sauce will be thick enough to coat the back of a spoon.
  6. Stir in the green onions. Serve shrimp creole over rice.

Written by Joy Monnerjahn

Joy Monnerjahn is the owner of The Bayou Belle, where you will find many Louisiana recipes. She grew up in Southern Louisiana and enjoys bringing the flavors of her home to her dishes. Learn more at, and reach her at

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