Cookbook Profile

New Orleans Shrimp Creole

Serves 4 to 6


Creole cooking reflects the combination of French, Spanish, and African cuisines. This dish includes shrimp and vegetables simmered in a thick tomato sauce. Serve over hot rice. A good dish to serve for a Mardi Gras party.

8 slices bacon, diced
1/2 cup chopped yellow onion
1/2 cup chopped green onion, including some tender green tops
1-1/2 cups chopped green bell pepper
1 cup chopped celery
1 garlic clove, minced
2 cans (14-1/2 ounces each) whole tomatoes, coarsely chopped, with juice
3 tablespoons tomato paste
1/2 cup chicken stock or broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce, or to taste
1 teaspoon salt
Freshly ground pepper to taste
1/2 cup dry red wine
1 pound large raw shrimp, peeled and deveined

In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in skillet.

Reduce heat to medium. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper. Return bacon to pan. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.


Buy the Book!


The Big Book of Soups & Stews
262 Recipes for Serious Comfort Food

by Maryana Vollstedt
Chronicle Books, January 2002
Paperback, $19.95
ISBN: 0-8118-3056-X
Recipe reprinted by permission.


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This page created January 2002