Shrimp and Crab a la creole


1 lb shrimp

1/2 crab meat

2 Tbsp butter

2 Tbsp olive oil

1 large onion, finely chopped

2 ribs celery, finely chopped

1 small green pepper, finely chopped

1 28 oz can diced  tomatoes

2 tbsps tomato paste

2 cups shrimp or seafood stock

2 tbsp Garlic, minced

2 bay leaves

1 tsp chopped fresh thyme

1/2 tsp cayenne

1 tsp Sea Salt

1 tsp black pepper

1 tsp hot sauce

1/2 tbsp Worcestershire Sauce

1/2 cup green onions

3 tbsp flat leaf parsley, minced


In a large sauce pan, over medium heat, melt the butter and add the olive oil. Add the onions, peppers, and celery. Season veggies with salt and cayenne. Cook until soft, 'bout 8 minutes. Stir in the bay leaves, tomatoes, tomato paste and garlic. Bring the mixture to a boil and reduce to a simmer; cook for 15 minutes.

In a small bowl whisk the flour and 1 cup of the stock together and add the mixture to the tomatoes. Add the remaining stock, bring to a boil and cook for 15 minutes. Add the  Worcestershire and hot sauce and cook for 10 minutes. Stir in the green onions and parsley

Serve with steamed rice.

Fort Worth, Texas

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