Nana's Shrimp Creole
Baby, Nana found this Shrimp Creole in an old church cookbook — and Nana knows real Cajun cooking when she sees it. 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. You know it's right when PawPaw says the house is smelling good. Three pounds of shrimp, simmered low, served over fluffy rice with lemon on the side.
Nobody in Louisiana eats just one helping.
If you want Shrimp Creole that sticks to your ribs and your memories, this is it.
Let's cook.
Prep time: 20 minutes
Cook time: 1 hour 50 minutes
Total time: 2 hours 10 minutes
Yield: Serves 5–8 over rice
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Why Nana's Shrimp Creole Is Different
1. It starts with a real roux. Flour and oil, browned slow. That's Cajun. Most Creole recipes skip it — don't you skip it.
2. The gravy simmers a full hour before the shrimp go in. Tomato paste, water, and the trinity cook down into a real gravy — no thin, watery sauce here. That's patience, not a shortcut.
3. Three pounds of shrimp. This is a church recipe — they feed crowds. You can halve it, but Nana never does.
4. Two bay leaves in the water. Non-negotiable. It's what makes it taste like Sunday.
5. Green onions and parsley go in last, fresh. Wakes up the whole pot — Grandma's trick.
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 and green parts divided
1/2 cup chopped green bell pepper
2 cloves garlic, chopped
1 small can (6 oz) tomato paste
3 cups water (Nana uses seafood 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 addition — not in the 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. Heat 1/2 cup oil in a heavy Dutch oven over medium-low heat. Whisk in the flour. Stir constantly with a wooden roux spoon — it won't scratch your pot. Brown it slow until it's the color of peanut butter, about 15–20 minutes. If it burns, throw it out and start over. Nana's serious.
Step 2: Trinity time. Add the chopped onions, bell pepper, and garlic to the roux. Cook 8–10 minutes until soft — don't rush it. Stir in the white parts of the green onions; save the tops for the end.
Step 3: Build the gravy. Stir in the tomato paste. Cook 15 minutes, stirring often, until it darkens and thickens — that's flavor building. Pour in the water (or seafood stock), then 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 so it doesn't stick.
Step 4: Shrimp goes in last. Add the raw shrimp to the simmering gravy. Cook 20–30 minutes until pink and cooked through — don't overcook or they'll turn rubbery. Taste for salt, and add more cayenne if PawPaw's eating.
Step 5: Finish fresh. Turn off the heat. Stir in the remaining green onion tops and the parsley. Fish out the bay leaves. Let it sit 5 minutes, then serve over fluffy white rice with lemon wedges and hot sauce on the table. Nana loves Aunt Joyce's Tabasco Pepper Sauce on hers.
🛒 Reach for Nana's go-to Cajun seasoning if you want extra heat in step 4.
Nana's Kitchen Tips: Rules + Fixes
Gravy too thin? Simmer uncovered for the last 20 minutes, or stir in 1 tbsp flour mixed with 2 tbsp water.
Gravy too thick? Add warm water or broth, a 1/4 cup at a time.
Shrimp rubbery? You cooked them too long — 20 minutes max, pull them the moment they turn pink.
Not enough heat? Add 1 tsp Cajun seasoning or extra cayenne with the shrimp.
No fresh shrimp? Use frozen, thawed, and well-drained. Skip pre-cooked shrimp — they turn to mush.
Can I halve it? Yes — use 1.5 lbs shrimp and halve everything else. Simmer time stays the same.
How to Serve & Store
What Nana serves alongside:
Rice — long grain white rice, 1 cup per person.
Potato salad — cold, mayo-based. Rice, creole, and potato salad in the same bite is Louisiana law.
French bread — real crusty bread for sopping the gravy, not rolls.
Lemon wedges — squeeze on top to cut the richness. Grandma's rule.
Storage:
Keeps 3–4 days in the fridge in an airtight container; reheat low and slow, with a splash of water if it thickens up.
Freezes up to 2 months — for best texture, freeze the gravy alone and add fresh-cooked shrimp when you reheat it.
Frequently Asked Questions
What's the difference between Shrimp Creole and 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 I make this ahead of time?
Yes — the gravy actually deepens in flavor overnight. Make it through Step 3, refrigerate, then reheat and add the shrimp fresh the next day (Step 4–5) so they don't overcook.
What size shrimp works best?
Nana uses 31/40 count Gulf shrimp. Larger shrimp (21/25) work too — just add a few extra minutes in Step 4.
From Nana's Kitchen
Look, sha — you can cook like Emeril, but if you walk into Nana's kitchen asking for "boo-DEEN" or "rowks,"
PawPaw's gonna assume you got lost on the way to Olive Garden.
Grab Nana's free Cajun pronunciation printable — tape it to your fridge, because nothing ruins a good gumbo faster than bad pronunciation.
Say it right, and you get seconds.
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 Étouffée? How hot do you make yours? Comment below.
🛒 Ready to cook like Nana? Shop Nana's Complete Shrimp Creole Kit on Amazon → [HERE]
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