Creole Shrimp

Chevrettes a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 100 Fine Lake Shrimp
  • A Large Onion
  • A Tablespoonful of Lard
  • A Tablespoonful of Flour
  • A Can of Tomatoes, or a Dozen Fresh Ones
  • 4 Celery Stalks
  • A Clove of Garlic
  • A Sprig of Thyme
  • 2 Bay Leaves
  • Salt and Pepper to Taste
  • A Dash of Cayenne


Get about one hundred large Lake Shrimp for this recipe. Boil the Shrimp first according to the recipe already given and then pick off the shells, leaving the Shrimp whole. Place them in a dish. Chop fine one large onion and brown it with a tablespoonful of lard, and a tablespoonful of flour. Add a quart of tomatoes or twelve large, ripe tomatoes, chopped fine, in their own liquor. Stir well and brown lightly. Then add three or four stalks of celery, a clove of garlic, a dash of Cayenne, a sprig of thyme, two bay leaves, all chopped fine and seasoned with salt to taste. After this has cooked ten minutes, add the Shrimp. Let them cook ten minutes longer and serve with Boiled Rice. Never pour water into stewed Shrimp, as the tomato juice makes gravy enough.