6 ratings

Shrimp Creole


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

  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 3 Tablespoons all-purpose flour
  • 1/2 Pound butter
  • 3 Ounces tomato paste
  • 1 1/2 Tablespoon smoked paprika
  • 2 Cups shrimp stock
  • 1 Pound Gulf shrimp
  • Salt and pepper, to taste

For the dirty rice

  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 Pound chicken livers
  • 2 Tablespoons canola oil
  • 1 Pound short-grain rice
  • 4 Cups chicken stock
  • 1 Pound small kidney beans
  • Salt and pepper, to taste


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.