Southern Eats

  Shrimp or Crawfish Creole  


I love seafood and especially shrimp, although you can use just about any kind of cooked seafood you like in this instead of shrimp. If you have access to crawfish, they are excellent served this way.

1 small green bell pepper, chopped
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 clove of garlic, minced
2 tablespoons vegetable oil
1 6 ox. can of tomato paste
1 1/2 cups water
1 teaspoon salt
1 bay leaf
1/4 teaspoon thyme
black pepper to taste
2 cups cooked and peeled shrimp or crawfish
Tabasco sauce (optional)

Saute vegetables in oil until tender. Add tomato paste, water, and spices then simmer for 15 minutes, stirring occasionally. Add shrimp and heat through. If you like it hotter, add some Tabasco sauce at this point, just remember that a little goes a long way. Serve over white rice.


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