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Mama's Shrimp Creole

I will never forget the arrival of our first microwave oven. It had to be sometime in the seventies, and it was the size of a small home. I’m just kidding, but it was huge. My mother embraced its arrival like all American housewives. She cooked everything in it. My favorite recipe in the microwave was her Shrimp Creole. She cooked the entire dish in the microwave. I rarely cook in the microwave except to warm things up and melt butter, so I have converted her Creole recipe to stove top. It’s simply the best. Over the years I’ve tried more complicated recipes, but I always revert back to Mama’s.

I’m taking this to the beach next week since it feeds a large crowd. It’s also easy to prepare and leave on the stove top if guests are eating at different times. I think your Friday friends will enjoy.

Mama's Shrimp Creole


1 large onion, diced

5 stalks celery, diced

2 cloves minced garlic

1/2 stick of butter

1 28-ounce can tomato sauce

1 28-ounce can diced tomatoes

1 cup water

2 bay leaves

2 teaspoons parsley

1 teaspoon cayenne pepper

2 pounds medium shrimp, peeled and deveined

Salt and pepper to taste


In a Dutch oven, cook onions, celery, and garlic in the butter until softened. Add all the remaining ingredients except for shrimp. Bring to a simmer and allow to cook at least 30 minutes. Add in the raw shrimp and continue simmering until the shrimp are done. Add salt and pepper to taste. Serve over white rice with crispy Louisiana French bread.

FNPP Mama's Shrimp Creole
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