You are here: Home » Recipes » New Orleans Shrimp Creole New Orleans Shrimp Creole Recipe by JanDean Yield 4 servings A spicy bayou favorite from recipe contributor Janet Player of Hilltop Lakes, Texas. PrintEmail Ingredients 1 tablespoon vegetable oil1 cup finely chopped onion1/2 cup chopped celery1/2 cup chopped bell pepper (optional)6 cloves garlic, crushed1 bay leaf1 (14.5-ounce) can diced tomatoes1 (8-ounce can) tomato sauce, small2 Roma tomatoes, coarsely chopped1 tablespoon sugar1/2 to 1 teaspoon salt1/2 teaspoon pepper1 pound shrimp, peeled2 tablespoons flour1 cup water Instructions Heat oil in a large Dutch oven over medium heat. Add onion, celery, bell pepper and garlic and saute until soft. Add canned tomatoes, tomato sauce, Roma tomatoes, bay leaf, sugar, salt and pepper. Reduce heat to medium and cook 30 minutes. Cut shrimp into bite-sized pieces if desired; put shrimp and flour in a ziptop plastic bag. Shake to coat evenly; set aside. Add water to sauce, reduce heat to low and cook 5 minutes to blend flavors. Add shrimp and cook until starting to turn pink. Remove from heat and let stand 4 to 5 minutes to let shrimp finish cooking. Serve over rice.