Shrimp Creole

Preparation info
  • Yields

    6 to 8

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Chicken, veal, pork chops, seafood—any meat may be made Creole by simmering in the sauce of this recipe. Shrimp is the classic and the best-known rendition, but it is basic Creole cooking. Leftovers are tossed with boiled rice and come out jambalayas. Extended with liquid and thickened with a roux and okra, a Creole sauce is gumbo. There is no better way to start in on Creole cooking than with this straightforward recipe.