Shrimp Creole⚓︎

Personal rating:



  • 1 (32 oz) can of tomato sauce
  • 1/2 stick butter
  • 1.5 onions, diced
  • 1.5 stalks celery, half rings
  • 1.5 garlic cloves
  • 1 (15 oz) can whole tomatoes, cut into quarters (with scissors)
  • 1 bay leaf
  • 1/2 tsp Tabasco sauce
  • 1/2 tbsp fresh thyme
  • 1/4 bunch parsley, chopped (about 1-2 tsp)
  • 1 lbs raw shrimp, peeled and deveined
  • pinch of saffron and white rice OR side baguette


  • Reduce tomato sauce by 3/4 (bake uncovered in 350 oven - ~90 minutes). Add water back to original volume
  • In butter, saute the onion, celery, and garlic
  • Add sauted ingredients, sliced tomatoes, and spices to the pot with tomato sauce from the oven
  • Bake covered for 30 min; uncover and bake for 30 additional minutes
  • (*Can stop here to store overnight in the fridge)
  • (Optional) Prep white rice. Add the pinch of saffron before starting the rice cooker and stir. Once done, the rice should be bright yellow
  • Bring to a boil. Add parsley and shrimp then cook for 5 more minutes. Serve over warm saffron rice or with a baguette


  • Alex’s family recipe
  • This recipe has been cut in half to serve 3-4 people