New Orleans Shrimp Creole

  • Yield: 4 servings


1tablespoon vegetable oil
1cup finely chopped onion
1/2cup chopped celery
1/2cup chopped bell pepper (optional)
6cloves garlic, crushed
1 bay leaf
1 (14.5-ounce) can diced tomatoes
1 (8-ounce can) tomato sauce, small
2 Roma tomatoes, coarsely chopped
1tablespoon sugar
1/2 to 1teaspoon salt
1/2teaspoon pepper
1pound shrimp, peeled
2tablespoons flour
1cup water


  1. 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.
  2. Cut shrimp into bite-sized pieces if desired; put shrimp and flour in a ziptop plastic bag. Shake to coat evenly; set aside.
  3. Add water to sauce, reduce heat to low and cook 5 minutes to blend flavors.
  4. 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.

Nutritional Info *per serving

  • Calories 215
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 129mg
  • Sodium 923mg
  • Carbohydrate 23g
  • Fiber 4g
  • Sugars 12g
  • Protein 21g