Sunday, December 15, 2013

Shrimp Creole

Mom came over yesterday and we did some cooking. We put some salmon to cure for Gravlax, but that is for another post. We also made Shrimp Creole! I don't know why I have not asked her to cook this with me before? It is so good and so easy! It has to be one of the easiest Cajun recipes I have ever tried to make. I remember her making it when we were little but never assisted in the preparation. Mom's recipe comes from the Ladies Alter Society Cookbook published by the church she grew up in. The recipe is actually one of her childhood friend's mother-in-law's recipes. It was just as I remembered it. Not too spicy, but full of big shrimp and tomato flavor. We were lucky to have frozen shrimp my Nannie and Paran (god-parents) brought us from south Louisiana. They were so much better than any shrimp I can get here. They really made this dish. The only problem I ran into was the batteries on the camera went dead before I could take the glamour shot. I guess I will have to make it again. The things I do for yall. But you have to see the finally product right? If you can't wait til then here is the recipe as originally printed and the way I formatted it. Come back for the pretty pictures real soon.

Shrimp Creole
Serves 4


1 Tbsp. olive oil
1 large onion, chopped
2 stalks celery, chopped
28 oz. can whole tomatoes, crushed or diced
3/4 tsp. Kosher salt, or to taste
1/4 tsp. Black pepper, or to taste
1/8 tsp. Red pepper flakes, or to taste
1/2 tsp. Cajun seasoning, or to taste
2 clove garlic, minced
5 sprigs parsley, chopped
2 sprigs thyme, leaves only
1 bay leaf
3 lbs. shrimp


Peel and devein the shrimp. Heat oil in saucepan, add onion and brown. Add tomatoes with juice and celery; cook 10 minutes, stirring thoroughly. Add all other ingredients except shrimp. Cook 10 min, then add shrimp. Cook 20 - 30 min. longer or until shrimp are cooked adding a little water if necessary. Cook covered on a low fire, stirring occasionally. Serve over steamed rice.

Source: Ladies Alter Society Cookbook - Sacred Heart Church; Norco, Louisiana from Mrs. Lawrence Vitrano 

*** UPDATE 5.30.2015 ***

For photos of the finished dish click [Here].

Linking to: 
Ms. enPlace: See Ya in the Gumbo
Mommy on Demand: Create it or Bake it
Anyonita Nibbles: Tasty Tuesdays
Miz Helen's Country Cottage: Full Plate Thursday


  1. Hi, Denise! Those church cookbooks are the best...real food cooked by "real" people. I can't tell you how many times my batteries were dead or I shot every picture on the wrong setting. Sometimes that glamour shot stresses me out more than anything else! Will have to stop by again for the finished dish...I spy bay leaf and that's always A-ok with me.
    Thank you for linking.

  2. This looks especially delicious!! Thanks for the recipe. Linda

    Following on bloglovin and Pinterest.

  3. Hi Denise,
    Some of the best recipes come from the church ladies cookbooks. Your Shrimpp Creole looks "heavenly"! Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen


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