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Clara's Shrimp Creole Recipe

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This recipe for Clara's Shrimp Creole, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Clara Ledbetter
Added: Saturday, February 28, 2009


2 pounds shrimp, peeled
1 large onion, chopped
3 ribs celery, chopped
1 large green pepper, chopped
5 - 6 cloves chopped garlic
1 can diced tomatoes
2 Tablespoons olive oil
2 cans tomato sauce
2 bay leaves
1 Tablespoon Creole seasoning
1 bunch green onions, tops also
Tabasco sauce
Black pepper

Saute all chopped vegetables in 2 Tablespoons olive oil until onions are transparent. Add all tomatoes and cook slowly with bay leaves and green onions for about one hour. Add Creole seasoning. Taste and season with black pepper and Tabasco sauce. Add raw shrimp and bring to a boil. Cook about 3 minutes, until shrimp are coral in color. Do not overcook. Serve over rice.

Personal Notes:
Personal Notes:
Delicious. Harold and all enjoy this dish always.

Harold Ledbetter came to Louisiana from basic training at Lackland Air Force Base. Being a Tennessean, the only way he had ever eaten rice was as a cereal (sugar, butter, and a little milk poured over it). Needless to say, it was an eye opener when he saw rice eaten with gravy, gumbo, and seafood dishes served over it. His first adventure with rice, gravy, and roast was delightful to say the least. He became a rice connoisseur. Ha! He always enjoyed our Louisiana cooking--the meats, seafood, the spices. So after we moved to Tennessee, I continued to cook his favorites. And later our children, Lynn and Hal, grew up eating and enjoying lots of the recipes, too.




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