Recipes > Dinner

Shrimp Creole

Prep Time

10 minutes

Cook Time

35 minutes


2-3 people

Rich and decadent, this Shrimp Creole by Creole For The Soul is a hearty combination of sweet and savory flavors with a pop of Creole seasoning. It’s the perfect meal for any night of the week!

Shrimp Creole

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  • 1 Pound Shrimp, Peeled and Deveined

  • 1 Can (15 Ounces) Crushed San Marzano Tomatoes

  • 1 Can (8 Ounces) Tomato Sauce

  • 1 Onion, Diced

  • 1 Bell Pepper, Diced

  • 3 Celery Stalks, Diced

  • 4 Cloves Garlic, Minced

  • 1 Handful Basil, Rough Chopped

  • 2 Cups Okra, Sliced

  • 1/2 Stick Butter

  • 1/3 Cup Flour

  • 2 Bay Leaves

  • Tony’s BOLD Creole Seasoning, to Taste

  • Italian Seasoning, to Taste

  • Cayenne Pepper, to Taste

  • Chopped Green Onion or Parsley, for Garnish

  • Cooked Rice, for Serving

  • Clear


  1. Melt butter over medium-low heat in a Dutch oven or large skillet. Stir in flour and continue to stir constantly until roux turns the color of peanut butter.
  2. Stir in onion, bell pepper and celery, and cook vegetables down for about 8 minutes. Add in garlic and let cook for another 2 minutes.
  3. Pour in crushed tomatoes and tomato sauce. Add in Tony’s BOLD Creole Seasoning and other seasonings, bay leaves and basil. Bring sauce up to a slow boil/simmer, cover and reduce heat to low for 10 minutes, stirring occasionally making sure the bottom doesn’t burn. Add 1/3 cup of water, if needed to thin out sauce.
  4. In a separate skillet, add olive oil over medium-high heat. Toss in okra and sauté for 10-15 minutes. Add cooked okra to tomato sauce.
  5. Stir shrimp into sauce, cover again and let cook for another 10 minutes. Taste and adjust seasoning as needed.
  6. Turn off heat and let stand for 10 minutes. Add cooked rice to a plate or blow, top with Shrimp Creole and garnish with green onions.

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