Shrimp Creole


Born in Baton Rouge, LA, Cajun and spicy foods are in my blood.  At six months old, I used to lick Pace salsa off my dad’s finger. Let’s just say it proceeded from there.

For me, the hotter the better –

Jalapenos, yes!

Serranos, yes!

Cayenne, heck yes!

In honor of my birthday, we have always gone to the local Cajun seafood restaurant where I order 2 lb. of boiled crawfish. Well, California doesn’t really have Cajun food much less crawfish.

So what’s a girl to do on her birthday?  Make the next best thing, Shrimp Creole, of course!

Traditionally Cajun dishes have what’s known as the ‘holy trinity’ of Creole cuisine – green bell pepper, onion and celery. For me, however, a little celery goes a long way so I opt for garlic and season with celery salt.  I also like the color and flavor red bell pepper gives dishes.

My Cajun cooking has the ‘mighty quad’ – red bell pepper, green bell pepper, onion and garlic. Not to be forgotten are the serranos, Tony Chachere and celery salt.

If lots of heat is not to quite your speed, free to substitute the serrano peppers for a little cayenne pepper, jalapeno or leave it out entirely.

Be warned this recipe is not for the faint of heart or sensitive taste buds!

Serve with a sweeter white wine like a Muscat or Riesling as it helps enhance the Creole flavors and diffuse some of the capsaicin.

Melissa’s 27th Birthday Shrimp Creole


1 medium onion, diced

2-3 cloves of garlic, finely chopped

1 red bell pepper, diced

1 green bell pepper, diced

2 serrano peppers, finely chopped

1 medium tomato, diced

1 can diced tomatoes

1 can tomato sauce

¼ – ½ cup water

1 lb. shrimp, medium to large

2 tsp. Celery salt

2 tbsp. Tony Chachere Seasoning

1 tbsp. Worcheshire Sauce

1 – 2 tsp. sugar or splenda

2 bay leaves

  1. Saute onion and garlic in olive oil for 5 minutes. Add Serrano peppers, red bell pepper and green bell pepper and cook for 10 – 15 minutes. All veggies should be soft.
  2. Add fresh tomato and spice with celery salt, Tony’s, Worcheshire sauce and bay leaves. Simmer 5 minutes.
  3. Add canned tomatoes, tomato sauce, sugar and water. Simmer over medium low heat for 20-30 minutes. The longer it cooks, the better the flavor.
  4. Once the sauce is done, add shrimp for 2 – 5 minutes until fully pink.
  5. Serve over rice.

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Comments: 2

  1. […] on to today’s recipe; this came about because we hosted a dinner party where we served Shrimp Creole. While there wasn’t much Creole left, I had quite a bit of barley remaining. In an effort not […]

  2. stevenkdowney October 9, 2012 at 5:12 pm Reply

    This article is a great help to me! Thank you!

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