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  • Writer's pictureDairy Keen


I love making soup. I am always looking for new and different soups. This Shrimp Creole is one of my favorite stews because it doesn’t take very long to make. You can be serving it in less than an hour, as the chopping is the hardest part.

Okra is a fun vegetable to try, it taste a bit like celery but looks similar to a jalapeno. It has a reputation of being “slimy” but as it simmers that goes away and the Okra helps to thicken the soup. You can buy the okra frozen and sliced. Make sure you buy the shrimp raw. Frozen shrimp is fine but thaw it before cooking; it just tastes so much better than pre-cooked shrimp.

This Creole reminds me of New Orleans and Mardi gras. I love making recipes from my travels. The smells and the taste bring back the memories and always make me smile.


Serves 4-6

2 cups long grain rice

4 cups water

1 tea. salt

1 TB Olive Oil or Vegetable Oil

1 Cup diced yellow or white Onion

½ Cup diced Celery

3/4 Cup diced and seeded Red Bell Pepper

1 Tablespoon minced Garlic

10 oz. chicken broth

29 oz can crushed Italian Tomatoes

¼ teaspoon Thyme

¼ teaspoon Cayenne Pepper or Tabasco Sauce

¼ teaspoon Red Pepper Flakes

2 Bay Leaves

¾ teaspoon Salt

1 Tablespoon fresh parsley or 1 teaspoon dried parsley

1 TB Worcestershire sauce

1 Cup Frozen Okra, Optional

2 pounds RAW peeled and de-veined small shrimp

Bring water to boil in a medium sauce pan. Add salt and rice, stir then cover. Reduce heat to low. Let cook for 20 minutes, remove from heat and let sit until Creole is finished.

While rice is cooking start the Creole. Sauté onion, celery, garlic, and bell pepper in oil until soft, about 5 minutes. Add chicken broth, tomatoes and spices and simmer until vegetables are soft, about 15 minutes. Remove Bay Leaves. Add the okra and shrimp and cook only until shrimp is done about 7 minutes. Serve over rice.

If you have question, or if you would like to request a recipe please email me at We can then put it in the Wasatch Wave and everyone can share it.


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