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Shrimp Creole

Shrimp Creole Recipe


  • 3 slices bacon
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup chopped green pepper
  • 1/4 teaspoon gumbo file powder
  • 1 1/2 tablespoons flour
  • 1 28-ounce can tomatoes in tomato puree
  • 1/4 cup chopped celery
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon TABASCO brand Pepper Sauce
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 tablespoons chopped parsley
  • 2 pounds shrimp, cleaned and deveined


  1. Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings.
  2. Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes.
  3. Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree.
  4. Add remaining ingredients except shrimp, and cook over moderate heat 10 minutes, stirring occasionally.
  5. Add shrimp and crumbled bacon; cook 5 to 10 minutes longer, until shrimp are tender. Serve over hot cooked rice.

Recipe makes 4 servings.

Photo courtesy of billmichalski. Permission to use under following license.

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