shrimp creole

Lucy from Greer's Markets shares her take on this favorite regional dish that you'll definitely want to make at home!


  • 1 lb shrimp, peeled
  • 2 each small onions, diced small
  • 2 each celery ribs, diced small
  • 1 whole green bell pepper, diced small
  • 5 each garlic cloves, finely chopped
  • 1 stick unsalted butter
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 2 teaspoons kosher salt
  • 2 teaspoon celery seed
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons sugar
  • 1 teaspoon black pepper
  • 15 oz tomato sauce
  • 28 oz diced tomatoes and green chilies, drained


Melt butter in a large pot over medium high heat. Add onions, bell pepper, celery, garlic, salt, celery seed, thyme, basil, and pepper. Cook stirring often for 8-10 minutes, until vegetables have softened.

Sprinkle the flour over vegetables, and stir well making sure flour is incorporated. Allow to cook while stirring constantly for 3 minutes.

Add chicken broth while continuing to stir.

Add tomatoes, tomato sauce, and sugar. Turn heat to high, and bring to a boil. Continue to stir.

Once boiling, reduce heat to medium low, and simmer for 30 minutes to an hour.

Add shrimp and allow them to cook while simmering, 8 minutes. Shrimp will be pink when cooked through.

Serve over rice.

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