Grandma Tiny’s Shrimp Creole

Name: Grandma Tiny’s Shrimp Creole
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: Makes 8 servings (You can always add more protein and serve over rice to feed the masses.)
Cuisine: American
Ingredients: ½ cup flour; ½ cup butter or your choice of oil (I am naughty and use bacon fat. Thus, the needed walk after dinner!); ½ cup butter or your choice of oil (I am naughty and use bacon fat. Thus, the needed walk after dinner!); ½ cup butter or your choice of oil (I am naughty and use bacon fat. Thus, the needed walk after dinner!); 2–3 stalks of celery, finely chopped; 1 large white onion, finely chopped; 1 large bell pepper, finely chopped; 1 bunch parsley, finely chopped; 1 bunch scallions, finely chopped; 1 (8-ounce) can tomato sauce; 2 cups chicken broth; 1 (6-ounce) can tomato paste; 3 bay leaves; 1 teaspoon Tony Chachere’s Original Creole Seasoning, to taste; Salt, to taste; Black pepper, to taste; 1–3 pounds fresh shrimp, peeled and deveined, or 2 (1-pound) packages frozen shrimp (You can substitute grilled chicken in place of the shrimp.); 1–3 pounds fresh shrimp, peeled and deveined, or 2 (1-pound) packages frozen shrimp (You can substitute grilled chicken in place of the shrimp.); 1–3 pounds fresh shrimp, peeled and deveined, or 2 (1-pound) packages frozen shrimp (You can substitute grilled chicken in place of the shrimp.); 1–3 pounds fresh shrimp, peeled and deveined, or 2 (1-pound) packages frozen shrimp (You can substitute grilled chicken in place of the shrimp.); Cooked jasmine rice

Preparation info

Makes
8
servings (You can always add more protein and serve over rice to feed the masses.)

Difficulty
Easy
Ready in
3 hr

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

I thought I would throw some Cajun flair into the LDNY Stirring the Pot recipes. I am an all-American mutt, and that is best appreciated through the full spectrum of the family recipes that I cook with. This is a recipe that hails from my Epperson family in the South but has been enjoyed by many overseas harvest interns and New York wine makers at the communal dinner table during the North Fork harvest.

When I was sixteen, my sister and I went down to visit our paternal grand

Ingredients

Americas
United States
Hammond
Dinner
Main course
New York
Louisiana

Ingredients

Method