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Oceana Shrimp Creole

Entrée Creole, Seafood
Rated 5/5:
Oceana Shrimp Creole
  1. Prep Time:
  2. Cook Time:
  3. Total Time:
  4. Yield: 4-6 servings
Recipe by

Oceana Shrimp Creole Wondering what the difference is between Creole and Cajun cuisine? Most locals will tell you that Creole cuisine tends to be a little more sophisticated and refined than Cajun food. In fact, most think of Creole cuisine as “city food” and Cajun dishes as “country food.” What they have in common is a lot of fresh seafood and many dishes include the “holy trinity” – chopped green pepper, celery and onions. You can experience many authentic Louisiana dishes such as gumbo, étouffée, jambalaya and shrimp creole at Oceana Grill in the French Quarter.


  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 3/4 cup chopped celery
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 cups chopped fresh tomatoes or chopped canned tomatoes with their juice
  • 1 cup shrimp or chicken stock
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 2 pounds medium shrimp peeled and deveined
  • 2 teaspoons chopped fresh parsley


  1. Melt the butter in a medium-heavy pot over medium heat and add the flour.
  2. Cook, stirring to make a blonde roux, 5 to 6 minutes.
  3. Add the onions, bell peppers, celery, and garlic.
  4. Cook, stirring until the vegetables are soft and lightly browned about 6 minutes.
  5. Add the bay leaf, tomatoes, shrimp stock, salt, and cayenne.
  6. Simmer, uncovered, for 30 minutes, stirring occasionally.
  7. Add the shrimp and cook until they turn pink, 3 to 4 minutes.
  8. Remove the bay leaves and add the parsley. Serve over rice.
Recipe By: Oceana Grill

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