Beazell's Cook Book

Shrimp Creole

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Shrimp Creole  




3 pounds shrimp, peeled and deveined (21-25 count)

3/4 cup vegetable oil

3/4 cup all-purpose flour

1 cup chopped onion

1 cup chopped celery

1 cup chopped bell pepper

2 tablespoons diced garlic

2 cups tomato sauce

1 cup diced tomato

1 1/2 quarts shellfish stock

1 cup chopped green onions

1/2 cup chopped parsley

Beazell's Cajun Seasoning, to taste



In a two gallon heavy-bottomed sauce pan, heat oil over medium high heat. Using a wire whisk, add flour, stirring constantly, until light brown roux is achieved. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately three to five minutes. Add tomato sauce and diced tomatoes and blend well into roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce-like consistency is achieved. Allow to cook approximately fifteen minutes, stirring occasionally. Add stock should mixture become too thick. Add shrimp, green onions and parsley and continue to cook five additional minutes. Season to taste using Beazell’s Cajun Seasoning. Serve over cooked white rice.


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