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Traditionally served over rice, this shrimp creole is an ultimate comfort food especially if it always remind you of home. This can also be eaten as a soup or appetizer.


  • 12 oz butter
  • 1/3 cups flour
  • 1 3/4 cups sliced onion
  • 1 cups diced green or red pepper
  • 1 cups diced celery
  • 2 large carrots, coarsely shredded
  • 4 cups diced fresh tomatoes or 1 quart of home canned tomatoes
  • 3 cup broth (chicken bone broth or fish stock)
  • 1/3 t thyme
  • 3 bay leaves
  • 1 T Worcestershire sauce
  • 1 1/2 T sea salt
  • 1/8 t cayenne pepper
  • 2 lbs shelled and deveined wild-caught shrimp
  • 2 cups chopped okra


  1. Melt butter in a large dutch oven. Add flour and cook over medium heat, stirring constantly until flour is well-browned.
  2. Add onions, peppers, celery and carrots. Continue cooking until tender, about 10 minutes.
  3. Stir in tomatoes, fish stock, herbs, Worcestershire sauce and seasonings.
  4. Bring to a boil, reduce heat and simmer for 20 minutes.
  5. Add shrimp and okra and continue cooking for another 15 minutes.



Recipe from Learning & Yearning.

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