Shrimp Creole

A smooth, light brown roux provides a hearty, delicious base for the thick, Creole-style tomato sauce that is the essence of this dish. Flavored with onion, garlic, green bell pepper and a unique blend of spices, the sauce is a perfect match for jumbo shrimp and served over rice it makes a wonderful meal.

Shrimp Creole

Shrimp Creole

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Jumbo shrimp in a thick, Creole-style tomato sauce flavored with a light brown roux, onion, garlic, green pepper and served over steamed rice.


  • 1 lb jumbo shrimp, peeled and deveined (tails left on)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 green pepper, cored, seeded and chopped
  • Salt and freshly ground black pepper
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1/2 teaspoon Worcestershire
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • Pinch cayenne (or more to taste)
  • 4 scallions, chopped
  • Steamed rice


  1. Make the roux by melting the butter in a large, heavy skillet over medium heat. Whisk in the flour until smooth. Continue cooking, stirring constantly, until the mixture is the color of peanut butter, 8 to 10 minutes. You want the color (and flavor) to develop gradually, so if the mixture appears to be darkening too quickly, lower the heat.
  2. Add the onion, garlic and green pepper and season with salt and pepper. Continue cooking, stirring frequently, until the onions are transparent, 5 to 6 minutes. Stir in the tomatoes, Worcestershire, paprika, cumin and cayenne. Add the bay leaf, reduce the heat to medium-low, cover and cook for 20 minutes. Taste and adjust the seasoning if desired.
  3. Remove the bay leaf, raise the heat to medium and stir in the shrimp. Cook just long enough for the shrimp to turn pink and opaque, 3 to 4 minutes. Stir in the scallions and remove from the heat. Adjust the seasoning if needed and let stand for 2 minutes. Serve over steamed rice.