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Shrimp Creole as made in New Orleans

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“This was one of our favorite dishes on Fridays in our Catholic household. I think my Mother learned this recipe from her Mother and so on and well you get the idea. It's also good with drained LeSueur peas warmed in it at the end. Don't ask, just try for yourself. Hope you enjoy this like we have! Thanks Mama for such a wonderful dish and memory! My kids & grandkids are enjoying this to this day!”

Ingredients Nutrition


  1. Add Crisco to heavy dutch oven.
  2. Heat.
  3. Add onions, celery and bell peppers.
  4. Saute until soft and onions are clear.
  5. At this time add flour or Bisquick, and stir into cooked veggies cooking just until cooked through.
  6. After a final good stir add tomato sauce, paste, and puree.
  7. Stir well to make it all smooth.
  8. Now add garlic, parsley, bay leaves, thyme, hot peppers and salt.
  9. Cover and cook for about 45 minutes on medium/high fire, stirring often.
  10. Then the shrimp can be added and the cover left off so that the juices from the shrimp will cook off and not make the dish too watery.
  11. Cook for about 20 minutes and serve over hot rice.

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