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Shrimp Creole

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“Have looked through so many recipes and was very surprised I didn't find this particular one posted. This is Emeril Lagasse's recipe from Television Food Network, 2003. It is simple and has very easy-to-follow directions, I hope you all enjoy this as much as we do! I'll also include ingredients for Emeril's Creole Seasoning. That recipe is from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.”

Ingredients Nutrition


  1. In a large saute pan, heat the oil.
  2. When the oil is hot, add the onions, saute for 2-3 minutes.
  3. Season with salt and cayenne.
  4. Stir in the peppers and celery.
  5. Saute for 2 minutes, or until the vegetables start to wilt.
  6. Stir in the tomatoes and garlic, saute for 2 minutes longer.
  7. Season the vegetables with salt and cayenne.
  8. Stir in the water and bay leaves.
  9. Bring the liquid up to a boil and reduce the heat.
  10. Simmer for 20 minutes.
  11. Add the shrimp and saute for 2-3 minutes.
  12. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken.
  13. Stir in the green onions.
  14. Check the seasoning.
  15. To assemble, mound the rice in the center of each plate.
  16. Spoon the Shrimp Creole over the rice.
  17. Garnish with green onions.
  18. Enjoy!
  19. For the Essence:
  20. Combine all ingredients thoroughly and store in airtight jar or container. Yield: 2/3 cup.

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