Bayou Shrimp Creole

Bayou Shrimp Creole

Easy to follow shrimp Creole. A good recipe for a novice or seasoned cook. Crawfish tail meat can be substituted for the shrimp.


-Sweet Mama Janisse



Creative Commons Creative Commons Attribution 2.0 Generic License   by  kae71463 



For 6 people ()


  • 1 cup(s) salad oil
  • 1 stalk celery, sliced
  • 5 cup(s) onions, sliced
  • 1 cup(s) chili sauce
  • 1 teaspoon(s) curry powder
  • 3 large bay leafs
  • 2 packages frozen, sliced okra
  • 2 cans tomatoes
  • 3 large green pepper, sliced
  • 1 stock celery leaves, chopped
  • 1 teaspoon(s) thyme
  • 0.5 cup(s) chopped parsley
  • 5 pound(s) shrimp, cleaned and deveined
  • salt, red and black pepper

Bayou Shrimp Creole Directions

  1. Heat oil in large frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are slightly softened.
  2. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally.
  3. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly.
  4. Serve over hot cooked rice.

Nutrition facts

(lactose free)