Nana's Shrimp Creole
This one came out of an old church cookbook, and this ain't no jar sauce. This starts with a roux.
Real roux is the kind you stir slow and don't walk away from. It takes patience,
but it's the difference between Shrimp Creole and whatever's in that jar at the grocery store.
Nobody in Louisiana eats just one helping of this.
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Why This Recipe Is Different
Real roux, browned slow — no shortcuts, no jarred base.
The gravy simmers a full hour before the shrimp ever go in.
Three whole pounds of shrimp — this isn't a light-on-seafood version.
Two bay leaves — Nana's own addition, not in every church cookbook version.
Fresh green onions and parsley stirred in right at the end, off the heat.
What You Need:
1/2 cup all-purpose flour
1/2 cup cooking oil (vegetable oil)
1 cup chopped yellow onions
1/2 cup chopped green onions, white and green parts divided
1/2 cup chopped green bell pepper
2 cloves garlic, chopped
1 small can (6 oz) tomato paste
3 cups seafood stock
2 tsp salt, plus more to taste
1/4 tsp cayenne red pepper
1/4 tsp black pepper
3 lbs raw, deveined shrimp (Gulf shrimp, 31/40 count)
2 tsp chopped fresh parsley
Hot cooked rice, for serving
Lemon wedges, for serving
Nana's Shrimp Creole, Step by Step
1. Make the roux: Heat 1/2 cup oil in a heavy Dutch oven over medium-low. Whisk in the flour. Stir constantly with a wooden roux spoon until it's the color of peanut butter, about 15-20 minutes. If it burns, don't try to save it — start over.
2. Trinity time: Add the chopped onions, bell pepper, and garlic to the roux. Cook 8-10 minutes until softened. Stir in the white parts of the green onions; reserve the tops for finishing.
3. Build the gravy: Stir in the tomato paste. Cook 15 minutes, stirring frequently, until darkened and thickened. Pour in the seafood stock. Add the salt, cayenne, black pepper, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and simmer 1 hour, stirring every 15 minutes.
4. Shrimp goes in last: Add the raw shrimp to the simmering gravy. Cook 20-30 minutes until pink and cooked through. Taste and adjust seasoning.
5. Finish fresh: Turn off the heat. Stir in the remaining green onion tops and parsley. Remove the bay leaves. Let rest 5 minutes before serving over fluffy white rice with lemon wedges.
Feeds: 5-8 over rice Prep: 20 minutes | Cook: 1 hour 50 minutes | Total: 2 hours 10 minutes
Nana's Kitchen Tips: Rules + Fixes
Gravy too thin: Simmer uncovered the final 20 minutes, or stir in 1 Tbsp flour mixed with 2 Tbsp water
Gravy too thick: Add warm water or broth, 1/4 cup at a time
Shrimp turned rubbery: Don't overcook — 20 minutes max, pull them the moment they turn pink
Not enough heat: Add 1 tsp Tony Chachere's Creole Seasoning or extra cayenne with the shrimp
No fresh shrimp on hand: Use frozen, thawed, and well-drained — skip the pre-cooked kind
Halving the recipe: Use 1.5 lbs shrimp and halve everything else; keep the same simmer time
And don't put ketchup in it. That's not Creole, that's a crime.
How to Serve & Store
Serve it with: Long-grain white rice (1 cup per person), cold mayo-based potato salad, crusty French bread for sopping the gravy, and lemon wedges to cut the richness.
Don't Miss Nana's Old Fashioned Potato Salad Recipe [HERE]
Store: Refrigerate in an airtight container 3-4 days. Reheat low and slow with a splash of water.
Freeze: Up to 2 months — but freeze the gravy alone.
Add fresh-cooked shrimp when you reheat it, so the shrimp doesn't turn rubbery going through a second cook.
Nutrition Information — Estimated Per Serving
Based on 8 servings. Estimated using USDA database — for precise tracking, use your preferred nutrition calculator with your exact brands.
Calories: ~310 kcal
Protein: 24g
Fat: 16g
Saturated Fat: 2.5g
Cholesterol: 215mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 3g
Sodium: ~920mg — varies with stock and seasoning used
Frequently Asked Questions
What distinguishes Shrimp Creole from Shrimp Étouffée?
Creole starts with a lighter roux and leans on tomatoes for its gravy; étouffée uses a darker roux and skips the tomato, leaning on the trinity and stock instead for a richer, thicker sauce.
Can this be prepared in advance?
Yes — the gravy actually deepens overnight. Make it through Step 3, refrigerate, then reheat the next day and add the fresh shrimp for Steps 4-5, so they don't overcook sitting in leftover gravy.
What shrimp size works best?
Nana uses 31/40 count Gulf shrimp. Larger 21/25 count shrimp work fine too — just add a couple extra minutes in Step 4 to make sure they cook through.
Why does the recipe insist on stirring the roux constantly?
A roux that's left alone even for a minute can scorch, and a scorched roux tastes bitter and can't be fixed — you have to toss it and start over. Constant stirring keeps the flour and oil cooking evenly so it browns instead of burning.
Is this recipe very spicy?
Not as written — the cayenne and black pepper add warmth, not heat. If you want it spicier, add extra cayenne or a shake of Tony Chachere's with the shrimp, and let everyone adjust their own bowl with hot sauce at the table.
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Sound delicious