Shrimp Creole

I remember when I was a teenager going on a family trip to New Orleans and having Shrimp Creole. It is a classic dish from Louisiana and it is one of my favorites. I have made this dish for probably more than 10 years and I never get tired of it. Give it a try!!

Shrimp Creole

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Steve Cylka


  • 3 tbsp olive oil
  • 4 tbsp flour
  • 1 onion , diced
  • 1 green pepper , diced
  • 3 stalks celery , thinly sliced
  • 1 cup water
  • 1 pound raw shrimp
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1 can (28 oz) diced tomatoes
  • 1 tsp sugar


  • The first thing you need to do is make a light brown roux. If you have never made roux, here is the link giving instructions.
  • When the roux is done, add the onion, green pepper and celery. Cook for 6 minutes, stirring constantly.
  • Stir in the water and cook another 2 minutes.
  • Add shrimp and cook until shrimp are pink, about 5 minutes.
  • Stir in remaining ingredients.
  • Bring to a boil and then lower heat to a simmer. Cook for 30 minutes.
  • Serve with rice.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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