Shrimp Creole

Allen J. Ellender
U.S. Senator, La.

Basic Sauce:

Fry 3 slices bacon.  Remove and in fat, fry small piece of smoked ham, approximately 3 oz., diced; remove. To the fat, now add – 1 rounded Tbsp flour; brown, stirring constantly, to make a roux.  If you want it thicker use 2 Tbsp. flour) Add 2 lbs chopped fine onions. Fry slowly till browned.

Add following, 1 at a time, and continue to cook very slowly for at least 30 – 45 minutes. If desired, add the bacon and ham scraps.

  • 3 pieces celery, chopped
  • 1 medium chopped bell pepper
  • 3 pods garlic
  • 2 bay leaves
  • few dashes of Tabasco
  • few dashes of Worcestershire Sauce
  • few dashes of thyme
  • few dashes of salt and pepper
  • 1 lemon, use grated rind then remove white pulpy membrane and chop rest of lemon

NOTE: This Basic Sauce is referred in almost all of the Senator’s recipes.


  • 1 can tomato sauce
  • 2 cans tomato paste

Cook thoroughly and add 4 pounds peeled shrimp tails. Continue cooking till done, stirring as necessary.

Serve with rice.


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