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Shrimp Creole

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(Recipe ID: 273)

Serves 6-8

Preparation time: 20 minutes; Cook time: 90 minutes

Source: Chef Joseph Lowery

A Low Country favorite popular all over the south. Definitely use cast iron as it is traditional and adds a flavor of its own. 


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  • 1/4 cup all purpose flour
  • 1/4 cup Extra Virgin Olive Oil *
  • 1 cup Yellow Onion, chopped (1 medium)
  • 1/2 cup green onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 5 cloves garlic, minced and mashed
  • 1 large can stewed tomatoes (27 oz)
  • 1 small can tomato paste
  • 6 cups chicken stock

    Feel free to use vegetable or fish stock - anything but water!

  • 1 teaspoon Red Peperoncino, hot *
  • 1/4 teaspoon ground cloves *
  • 1/4 teaspoon ground allspice *
  • 1 Tablespoon Fresh parsley, chopped
  • 3 pounds fresh shrimp, cleaned, peeled and deveined
  • 4 cup cooked rice *


  1. Make a roux in a large cast iron Dutch oven with flour and extra virgin olive oil. Simmer over a low flame until deep golden brown, stirring very frequently so as not to burn or scorch.
  2. Add chopped onions, celery, bell pepper and garlic to roux. Cook over a low heat stirring often until vegetables are soft.
  3. Add tomatoes and tomato paste and cook about 10 minutes.
  4. Add stock and seasonings and cook 45 minutes at low simmer.
  5. Add shrimp and simmer 10-15 minutes until shrimp are cooked but not overdone.
  6. Serve with rice.

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