Tuesday, October 13, 2020




Creole with prawns is a typical southern dish that does not stray from good taste or tradition. This spicy meal will leave anyone hungry due to its famous taste and classic reputation. The Creole sauce marinates the shrimp and the rice with which they are served.


  • 1/4 cup celery, diced
  • 1 bay leaf
  • ½ pound of large shrimp
  • 1 small bell pepper, chopped
  • 2 teaspoons or more Creole seasoning
  • 1 medium onion, chopped
  • 2 or more cups of broth / water
  • 2 teaspoons of minced garlic
  • 1/4 cup olive or canola oil
  • 8 oz smoked sausage, replace with shrimp
  • 1-2 teaspoons of fresh thyme
  • 1-2 green onions, chopped
  • 1 teaspoon powdered broth, optional
  • 2 tablespoons of chopped parsley
  • 1/2 - 1 14 oz canned stew tomatoes, replace with 2-3 tomatoes
  • 1 teaspoon of Worcestershire sauce


First, lightly season the shrimp with Creole spices. Heat about 1 tablespoon of oil over medium heat in a heavy-bottomed Dutch oven.

Then, sauté the shrimp for about 1 to 2 minutes.

Then add the sautéed sausage until golden brown on both sides and remove it. Put aside

Add the rest of the oil, then the onions, celery, green pepper, thyme and garlic. Stir for about 2-3 minutes. Then add the Creole bay spices, followed by the tomatoes, chicken broth and Worcestershire sauce.

Bring to a boil, simmer 10 to 15 minutes. Add broth as needed or omit completely.

Stir in the shrimp, sausage and green onions, adjusting the salt and thickness. Cook for another 2 to 3 minutes. Garnish with parsley. Serve over white rice or fettuccine. Happy Cooking Time.