Shrimp Creole

Kevin Ulrich
Course Entree
Cuisine Cajun


  • 1/2 large onion chopped
  • 1/2 large green Bell pepper chopped
  • 1 large clove or garlic minced or pressed through a garlic press
  • 2 sticks of celery diced
  • 1 tsp. sugar
  • 1 tsp. chili powder
  • 1-2 Tbsp. Worcestershire Sauce
  • 1-2 cans 14 0z. ea. Stewed Tomatoes
  • 1 small can Tomato Sauce
  • 1-2 dashes Louisiana Hot Sauce


  • Saute the veggies in butter until cellophane in appearance, then add the rest of the ingredients. Let simmer for a bit, then add your fresh, cleaned and de-veined shrimp last.  At least 1-2 pounds.  Really whatever trips your trigger. Doesn’t take long for shrimp to cook until tender. Serve over rice.
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