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Best Shrimp Creole Recipe from Scratch

A delicious and easy shrimp creole recipe awaits for you to try it.

Start with the base (which is my recipe) and add my homemade seasoning until it’s as spicy as you like it.

Shrimp Creole Recipe

Shrimp Creole Recipe

With this recipe for shrimp creole, start with the base and add half of the seasonings (if you do not want it hot) and go from there. To some folks, this could be fed to a baby it’s so mild, and to others, they couldn’t eat a tablespoon of it.

This recipe contains what Cajuns call the “holy trinity” – celery, bell peppers and onions. If you can, only buy shrimp exactly the way they came out of the sea, put the shells and heads in 2 cups of water and boil down until you get about 1/8 of a cup and add it to the mixture, it will add much more shrimp flavor to the dish.


1/2 cup onion, diced
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1 tsp homemade garlic powder
1 tsp homemade onion powder
3 TBS butter
28 oz can crushed tomatoes
6 oz can tomato paste
1 cup homemade tomato sauce
2 TBS homemade worcestershire sauce
homemade hot sauce, to taste
homemade red pepper flakes, to taste
1/2 tsp paprika
1/2 tsp homemade Old Bay seasoning
1 tsp homemade chili powder
1 lb shrimp, peeled and deveined

In a 2 quart saucepan, melt butter over medium heat. Add onion, green pepper, celery, and garlic; cook until tender. Stir in tomatoes, tomato paste and seasonings. Bring to a boil, stirring frequently and let simmer for 1 hour. Stir in shrimp, and cook for 5 minutes until cooked. Serve over white rice.

Speaking of shrimp and rice, I have an excellent recipe that’s easy to put together and delicious. Wisconsin State Journal grand prize winner in 1957. An oldie but a goodie.


2 cups cooked wild rice
1 cup cooked white rice
1 cup crab meat
1 cup shrimp
1 cup celery, diced
1 medium onion, finely chopped
1 green pepper, diced
1 small can pimiento, diced
1-1/2 cans condensed cream of mushroom soup

PREHEAT oven to 350 degrees and butter a baking dish.

Mix ingredients together. If mixture seems too dry, add a small amount of water. Bake for 1 hour. Serve with mushroom sauce (recipe below). Serves 10

Mushroom Sauce
1-1/2 cans condensed cream of mushroom soup
1 lb fresh mushrooms
1/2 cup shrimp
cream to thin

Brown mushrooms in butter. Heat mushroom soup in top half of a double boiler. If too thick, thin with cream. Add browned mushrooms and shrimp. Heat through and spoon sauce over each serving of the rice dish above.

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