Cru Bistro's Shrimp Creole


1 c. onion, diced

1 c. celery, diced

1 c. green bell pepper, diced

1 T. jalapeno, diced

1 T. garlic, minced

1/2 c. flour

1/2 c. vegetable oil

1 pint tomato sauce

1 pint tomato, diced

1 c. Andouille sausage, minced

1 pint shrimp or chicken stock

Method: Brown Andouille in oil on medium heat. Add flour and stir constantly for 5-6 minutes. Once a light brown roux is achieved add celery, bell pepper, onion, jalapeno, and garlic. Continue to stir constantly. Once vegetables are translucent, add diced tomatoes and tomato sauce. Return to a simmer and then add the stock. Simmer for about 30 minutes. Add shrimp and cook for an additional 3-4 minutes until shrimp are no longer translucent.


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