top of page
  • Writer's pictureTommy Centola

Austin Leslie’s Shrimp Creole

Updated: Mar 23, 2021

Here is another classic dish from The Godfather of Fried Chicken, Austin Leslie.

1/4 cup Bacon Drippings or Oil

1/4 cup All-Purpose Flour

1 1/2 cups chopped Onions (about 1 large)

1 cup chopped Shallots (about 4)

1 cup chopped Celery (about 2 stalks)

1 cup chopped Bell Pepper (about 2)

4 cloves Garlic, finely chopped

1 16-ounce can crushed Tomatoes

1 8-ounce can Tomato Sauce

1 6-ounce can Tomato Paste

3 Bay Leaves

1 tablespoon fresh Lemon Juice

1 teaspoon Worcestershire Sauce

1 teaspoon fresh Thyme Leaves

2 cups dry Red or Burgundy Wine

1 cup Water or Shrimp Stock

1tablespoon Sugar

1 teaspoon Salt

1 teaspoon freshly ground Black Pepper

Tabasco Sauce, to taste

4 pounds large Shrimp, peeled and deveined

1/2 cup freshly chopped Parsley

Cooked Rice, for serving

Heat the bacon drippings in a large saucepan over medium heat. Blend in the flour and cook slowly, stirring until the bacon drippings and flour foam. Cook, stirring gently, but constantly until the roux is rich dark brown, 8 to 20 minutes. Add the onions, shallots, celery, bell pepper, and garlic. Cook until the onions are translucent, 3 to 5 minutes. Add the crushed tomatoes, tomato sauce and tomato paste.Reduce heat to low and simmer until the flavors are well combined, about 15 minutes. Add bay leaves, lemon juice, Worcestershire sauce, thyme, wine, water or shrimp stock, sugar, salt, pepper, and tabasco to taste. Simmer for an hour, stirring occasionally. Add shrimp and cook just until the shrimp are pink but still tender, 3 to 5 minutes. Add parsley and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately over cooked rice.


Good Cooking, Good Eating and Good Living!!!

110 views0 comments

Recent Posts

See All


bottom of page