• Tommy Centola

Feast of the Seven Fishes Dish 3: Shrimp Creole

Open up a Creole cookbook and I can almost guarantee there will be a recipe for Shrimp Creole. Served in restaurants throughout Southern Louisiana, Shrimp Creole combines two local ingredients, Shrimp and Creole tomatoes. The result is a cliche dish that is welcome on any dinner table.


1 large Onion, chopped

1/2 cup Celery, chopped

2 tablespoon Canola Oil

2 Creole Tomatoes, minced

2 cups Seafood Stock

1 pound Shrimp

1/4 cup fresh Parsley, minced

1 medium Green Bell Pepper, chopped

1 small Bay Leaf

Creole Seasoning to taste

3 cups Cooked Rice

1/2 cup Green Onion, chopped


Sauté onion and celery in oil until soft. Add tomatoes and continue to cook for 5 minutes. Add stock, shrimp, bell pepper, bay leaf and Creole seasoning. Bring to a boil, reduce heat and simmer for 1 hour. Add rice rice, green onions and parsley. Cover, remove from heat and allow to stand 20-30 minutes before serving.


Enjoy!!!


#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!


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