Top Rated Shrimp Creole Recipes

This traditional Creole favorite is quicky, easy, healthy and a great way to warm up from the inside as the winter continues to chill us from the outside.  And with Mardi Gras around the corner, it's never to early to start planning for Fat Tuesday fare.
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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. 
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jgmelvin
Ingredients: 1 1/2 lbs of peeled, cleaned Raw Shrimp 1 large Onion (diced fine) 1 large Bell Pepper (diced fine) 1/4 to 1/2 cup of Celery 4 cloves of Garlic 2 tablespoons Olive Oil 1 tablespoon Salt Pepper to taste 1/2 teaspoon Sugar 1 (14 1/2oz) ...
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Robert Rothschild Farm
4 lbs. Shrimp, raw, cleaned 1 medium Onion, sliced 1 Green pepper, sliced 1/3 cup Olive oil 2 cans Tomatoes, 27 oz. each 1 jar Robert Rothschild Farm Raspberry Salsa 1/2 cup Water 1/8 tsp. Garlic powder 1 Bay leaf 2 tsp. Salt 2 tsp. Sugar 4 tsp. ...
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www.epicurean.com
In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay ...
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Shrimp Creole recipe. Ready In: 3 hrs 15 min Makes 6 servings 406 per serving Ingredients: shrimp, water, vegetable oil, yellow onion, sweet bell peppers, celery stalks, tomatoes, salt, red pepper flakes, black pepper, white pepper, thyme, basil, sugar, bay leaves, scallions, spring or green onions, parsley leaves
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RecipeTips.com
This Louisiana style dish, served on a bed of rice, is a lively, flavorful way to prepare shrimp.
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BennyMade
Cajun Classic
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JanetSmith154
From Junior League of New Orleans, "Jambalaya" 1980
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Brooklyn's Culinary Diva
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!
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anon-4f42sspi4py0@base.google.com (Recipes at Runner's World)
Cook bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels. Crumble when cool. Remove and discard all but 1 tablespoon drippings from the skillet. In hot drippings over medium heat, cook onion, bell pepper, and celery 5 ...
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Brookelynne26
This is not a quick recipe, but taking the time to make a dark rich roux is so worth the wait. Also, you could make ahead of time and reheat over medium; stirring occasionally and making certain the mixture does not boil. I suggest serving over white rice or a saffron rice mix is a special treat if you can find it.
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