Recipe: Shrimp Creole

A classic Junior League “Jubilee” shrimp creole recipe, perfect for serving a crowd.

Shrimp Creole

Featured in “A Historic Austill Avenue Home Built for Entertaining,” June 2022.

Shrimp creole served over rice with a side of french bread on Royal Dalton Canterbury china.
Jenny Tremayne serves shrimp Creole on her mother’s wedding china — Royal Dalton Canterbury. Photo by Elizabeth Gelineau

This is an old-fashioned recipe from the Junior League “Jubilee” cookbook. It uses bacon grease, margarine and some vague quantities. The results, however, are amazing! The dish is great to make ahead for a crowd and is served over hot rice with French bread and salad. 

1 tablespoon bacon grease
1 stick margarine
3 large onions, chopped
4 garlic cloves, chopped
2 large bell peppers, chopped
1 bunch celery, chopped
1 bunch parsley, chopped
3 large cans diced tomatoes
1 large can tomato juice
1 can tomato paste
1 bottle catsup
sugar, to taste
salt and pepper, to taste
Worcestershire sauce, to taste
Tabasco, to taste
pinch of thyme
1 bay leaf
10 pounds raw shrimp, peeled and deveined

1. Melt bacon grease and margarine in a large pot. 

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2. Add onions, garlic, peppers, celery and parsley, and sauté until browned. 

3. Add tomatoes, tomato juice, tomato paste and catsup. Let sauce cook the better part of the day. 

4. Add remaining ingredients and continue a gentle simmer for about one hour.

5. Remove from heat and let stand at room temperature for several hours. Reheat about 20 minutes before serving. Serves 25

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