Shrimp Creole


  • 2 lbs. peeled and deveined shrimp or mixed seafood (frozen shrimp or seafood may be substituted but it should be thoroughly thawed and drained)
  • 2 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 2 ribs of celery, finely chopped
  • 1 small green pepper, finely chopped
  • 2 Tablespoons Creole Seasoning
  • 2 Tablespoons tomato paste
  • 2 1/2 cups fresh tomatoes (or 1 28 oz, can crushed tomatoes)
  • ½ cup dry white wine
  • 2 c (16 oz) seafood broth (or clam juice)
  • 2 Tablespoons garlic, minced
  • 2 bay leaves
  • Cayenne pepper to taste
  • Kosher salt to taste
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 Tablespoon dried thyme  (or 1 bunch fresh)
  • 2 Tablespoons Tabasco (to taste.  You may choose to use none at all)
  • 1 Tablespoon Worcestershire Sauce
  • 1/8 Cup flat leaf parsley, minced


  1. Melt the butter in a deep pot with the vegetable oil over medium high heat. When the butter begins to froth add ½ cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tablespoon Creole Seasoning and a pinch of salt. Sweat the vegetables until soft.
  2. Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another pinch of  salt to help the tomatoes break down.
  3. When the tomatoes start to break down into liquid add the white wine and turn the heat to high until most of the alcohol burns off. Add the clam juice or stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and thyme. Bring to a boil then reduce to a low simmer. Simmer for 45 minutes.
  4. Add the Worcestershire Sauce and season to taste with salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning.
  5. To serve, bring the sauce to a boil then turn the heat off.  Add the seafood or shrimp ande cover.  Allow to sit for 20 minutes before serving over long grain or jasmine rice.

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