Authentic Spicy Shrimp Creole Recipes with Cajun seasoning, Hot sauce, Green pepper, Shrimp, Tomato paste, Green onion, Vegetable oil, Garlic

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Spicy Andoullie & Shrimp Creole

vegetable oil, green pepper, garlic, cajun seasoning, hot sauce, tomato paste, shrimp, +celery, +onions, +bay leaves, +peppers, +cayenne, +red pepper flakes, +black pepper, +cumin, +tomato, +sausage, +salt

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Spicy Creole with Soyrizo & Shrimp

vegetable oil, green pepper, garlic, cajun seasoning, hot sauce, tomato paste, shrimp, +celery, +onions, +jalapeno, +peppers, +cayenne, +red pepper flakes, +black pepper, +cumin, +tomato, +salt

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My Favorite Shrimp Creole Recipe

This is a recipe I have cobbled together from several others, most notably one on NOLA Cuisine.com. It looks difficult, but it’s really not-it is, however,...

garlic, green onion, green pepper, shrimp, cajun seasoning, hot sauce, tomato paste, vegetable oil, +tomato, +lemon, +bay leaves, +cayenne, +celery, +kosher salt, +shrimp stock, +onions, +parsley, +rice, +brown sugar, +worcestershire sauce, +butter, +thyme, +black pepper, +white pepper, +white wine

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Super Hot Andoullie & Shrimp Creole

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Shrimp Creole

vegetable oil, green pepper, garlic, cajun seasoning, shrimp, tomato paste, +onions, +red pepper, +celery, +jalapeno, +tomato

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Creole Shrimp and Grits

shrimp, vegetable oil, green pepper, garlic, tomato paste, cajun seasoning, +flour, +onions, +celery, +bay leaf, +lemon juice, +worcestershire sauce, +milk, +salt, +grits

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Shrimp and Sausage Gumbo

shrimp, vegetable oil, green pepper, garlic, cajun seasoning, hot sauce, green onion, +chicken broth, +smoked sausage, +flour, +onions, +celery, +bay leaves, +thyme, +worcestershire sauce, +rice

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Crab-and-Shrimp Étouffée

shrimp, green pepper, garlic, green onion, cajun seasoning, tomato paste, hot sauce, +butter, +olive oil, +flour, +onions, +celery, +chicken broth, +white wine, +parsley, +worcestershire sauce, +crabmeat, +rice

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Chicken, Shrimp, and Sausage Gumbo

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably...