Shrimp Creole | Old Louisiana Church Cookbook Recipe | Manchac, LA

Why Nana’s Shrimp Creole is Different

`1. It starts with roux: Flour + oil, browned slow. That’s Cajun. Most Creole recipes skip it. 

`2. Simmer 1 hour before shrimp: Tomato paste + water + trinity cooks down to gravy. No thin, watery sauce here.

`3. 3 pounds shrimp: This is a church recipe. They feed crowds. You can halve it, but Nana never does.

`4. Bay leaf in Nana’s version: Nana adds 2 bay leaves with the water. Non-negotiable.

`5. Green onions + parsley last: Fresh at the end. Wakes up the whole pot. Grandma trick.

Nana’s Shrimp Creole Recipe

PREP TIME: 20 minutes
COOK TIME: 1 hour 50 minutes
TOTAL TIME: 2 hours 10 minutes
YIELD: Serves 5-8 over rice

INGREDIENTS:

• 1/2 cup all-purpose flour
• 1/2 cup cooking oil – Nana uses vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup chopped green onions – white + green parts, divided
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, chopped
• 1 small can tomato paste – 6 oz
• 3 cups water – Nana uses shrimp stock if she has it
• 2 tsp salt – plus more to taste
• 1/4 tsp cayenne red pepper
• 1/4 tsp black pepper
• 2 bay leaves –Nana’s add, not in original
• 3 lbs raw deveined shrimp – Gulf shrimp, 31/40 count
• 2 tsp chopped fresh parsley
• Hot cooked rice, for serving
• Lemon wedges, for serving

INSTRUCTIONS – NANA’S WAY:

Step 1: Make the Roux – Don’t You Walk Away
Nana uses this heavy dutch oven to heat 1/2 cup oil over medium-low heat. Whisk in 1/2 cup flour. Stir constantly with this wooden roux spoon. Brown slow till it’s peanut butter color, about 15-20 min. If it burns, throw it out and start over. Nana’s serious.

Step 2: Trinity Time
Add 1 cup chopped onions, 1/2 cup bell pepper, and 2 cloves chopped garlic to roux. Cook 8-10 min till soft. Don’t rush. Add 1/4 cup of the green onions – the white parts. Save green tops for end.

Step 3: Build the Gravy
Stir in 6 oz tomato paste. Cook 15 minutes, stirring often. It’ll get dark and thick. That’s flavor. Pour in 3 cups water or shrimp stock. Add 2 tsp salt, 1/2 tsp cayenne, 1/4 tsp black pepper, and 2 bay leaves. Bring to boil, then reduce to simmer. Cover and simmer 1 hour. Stir every 15 min so it don’t stick.

Step 4: Shrimp Goes In Last
Add 3 lbs raw deveined shrimp to simmering gravy. Cook 20-30 minutes till shrimp are pink and cooked through. Don’t overcook or they get rubber. Taste for salt. Add more cayenne if Pawpaw’s eating.

Step 5: Finish Fresh
Turn off heat. Stir in remaining green onion tops and 2 tsp chopped parsley. Fish out bay leaves. Let sit 5 minutes. Serve over fluffy white rice with lemon wedges. Hot sauce on table.

Nana’s Shrimp Creole Rules + Fixes

Gravy too thin

Simmer uncovered last 20 min. Or mix 1 Tbsp flour + 2 Tbsp water, stir in.

Gravy too thick

Add warm water or shrimp stock, 1/4 cup at a time.

Shrimp rubbery

You cooked too long. Shrimp only need 20 min max. Pull when just pink.

Not enough heat

Add 1 tsp Cajun seasoning or extra cayenne with shrimp.

No fresh shrimp

Use frozen, thawed, drained well. Don’t use pre-cooked – they turn to mush.

Can I halve it?

Yes. Use 1.5 lbs shrimp, half everything else. Simmer time stays same.

What Nana Serves With Shrimp Creole

*1. Rice:* Long grain white rice. 1 cup rice per person.*

 2. Potato Salad: Cold, mayo-based. Scoop rice, creole, and potato salad in same bite. Louisiana law.

3. French Bread:* For sopping gravy. No rolls. Real crusty bread.

4. Lemon Wedges: Squeeze on top. Cuts richness. Grandma's rule.

*From Nana’s Kitchen:*Love those old church cookbooks – they keep feeding us 30 years later.

If you make this, don’t skip the roux. Don’t rush the simmer. And for heaven’s sake, don’t put ketchup in it. That’s not Creole, that’s a crime.

`Tell Nana: Team Creole or Team Etouffee? How hot do you make yours? Comment below.

*Shop Nana’s Creole Kit:*

Heavy Dutch Oven

Wooden Roux Spoon