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  • Writer's pictureTommy Centola

Oak Alley Shrimp Creole

Every one has the favorite Shrimp Creole recipe. Here's the one form Oak Alley.

2 pounds headless jumbo shrimp

1/3 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, chopped

2 celery rib, chopped

1 bell pepper, chopped

4 garlic cloves, minced

1 (6 ounce can) tomato paste

1 (14 ounce can) diced tomatoes

1 (16 ounce can) sliced mushrooms, drained

1 1/2 teaspoons Creole seasoning

1 tablespoon minced parsley

1 teaspoon dried basil

1 lemon, juiced

1 /2 tablespoons sugar (optional)

1/2 teaspoon hot sauce

Hot cooked rice

Peel shrimp, leaving tails intact; devein if desired. Chill peeled shrimp until needed. Place shells I a saucepan; add four cups of water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes. Drain through a fine-mesh wire strainer into a bowl while pushing down on shells with back of a spoon; discard shells.

Wipe saucepan clean; add strainer broth and return to a boil over medium heat and simmer until liquid has reduced to 1 1/2 cups. Set aside.

heat oil in a Dutch oven over medium heat. Slowly add flour while stirring until smooth; cook roux about 10 minutes, while stirring constantly until it a peanut butter color. Add onion, celery, and bell pepper: cook about five minutes, stirring constantly. Add garlic and tomato paste; cook three minutes, stirring constantly. Add diced tomatoes (plus liquid), mushrooms, Creole seasoning, parsley, basil, lemon juice, sugar (optional), hot sauce and reserved 1 1/2 cups shrimp broth; stir well.

Bring to a low boil over medium heat; reduce heat to low and simmer 20 to 30 minutes or until thick, skimming away any foam or fat that appears on surface.

Add shrimp and simmer about five minutes or until fully cooked. Serve over rice.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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