Shrimp Creole

Shrimp Creole
Staff Writer


Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty. 


For the shrimp creole

In a medium heavy-bottom sauce pan, add the peppers, onions, and celery. Sauté over medium heat until translucent. Add the flour and combine by stirring thoroughly to make a roux. Stir in all of the remaining ingredients except the shrimp. Reduce the sauce by 1/3. Once the sauce is thickened, add in the shrimp and turn off heat. Season to taste.

For the dirty rice

Place the onions, garlic, and chicken livers in a food processor and pulse until completely pureéd. Heat a heavy-bottom pan over medium heat. Add the oil to coat the bottom of pan and add the chicken liver mixture. Sauté until lightly browned and caramelized. Add the rice, beans, and stock. Season to taste. Cover and cook over low heat until the rice is cooked through. To place, place a spoonful of the dirty rice in the center and top with the shrimp creole. 



Calories per serving:

1,665 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 65g 100%
  • Carbs 184g 61%
  • Saturated 33g 165%
  • Fiber 32g 127%
  • Trans 2g
  • Sugars 12g
  • Monounsaturated 20g
  • Polyunsaturated 7g
  • Protein 88g 177%
  • Cholesterol 704mg 235%
  • Sodium 1,465mg 61%
  • Calcium 318mg 32%
  • Magnesium 303mg 76%
  • Potassium 3,124mg 89%
  • Iron 23mg 129%
  • Zinc 10mg 66%
  • Phosphorus 1,364mg 195%
  • Vitamin A 4,217µg 469%
  • Vitamin C 59mg 98%
  • Thiamin (B1) 1mg 84%
  • Riboflavin (B2) 3mg 162%
  • Niacin (B3) 22mg 109%
  • Vitamin B6 2mg 102%
  • Folic Acid (B9) 1,169µg 292%
  • Vitamin B12 20µg 328%
  • Vitamin D 1µg 0%
  • Vitamin E 6mg 28%
  • Vitamin K 43µg 54%
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